Mediterranean Quinoa Containers
Ingredients
- 1.5 cups dry Quinoa Tri-color if available.
- 2 cups Cherry tomatoes Halved.
- 2 medium Zucchini Diced.
- 1 medium Eggplant Cubed.
- 1/2 cup Kalamata olives Pitted and sliced.
- 1 large Cucumber Diced.
- 1/2 cup Red onion Finely diced.
- 1/4 cup Olive oil Divided.
- 3 tbsp Lemon juice
- 1 tsp Dried oregano
- 2 cloves Fresh garlic Minced.
Steps
- Preheat oven to 400°F (200°C).
- Toss eggplant, zucchini, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper.
- Roast vegetables for 25 minutes until tender and caramelized.
- Cook quinoa according to package directions and let cool.
- Make dressing by whisking together remaining olive oil, lemon juice, oregano, and minced garlic.
- In meal prep containers, layer quinoa, roasted vegetables, cucumber, olives, and red onion.
- Drizzle with lemon-herb dressing or store separately.
- Refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 395 kcal |
| Protein | 12 g |
| Carbohydrates | 52 g |
| Fat | 16 g |
| Fiber | g |
| Sugar | g |