Mediterranean Box Recipe By Tasty

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MEDITERRANEAN MEAL PREP RECIPE BY TASTY



Mediterranean Meal Prep Recipe by Tasty image

Here's what you need: chickpeas, garlic, paprika, sea salt, cumin, lemon, olive oil, water, red pepper flake, olive oil, quinoa, vegetable broth, dried thyme, dried tarragon, dried parsley, lemons, salt, persian cucumbers, grape tomato, kalamata olive, red onion, fresh parsley leaf, pepper, feta cheese

Provided by Isabel Castillo

Categories     Lunch

Yield 4 servings

Number Of Ingredients 24

15 oz chickpeas, 1 can, drained and rinsed
1 clove garlic, minced
¼ teaspoon paprika
sea salt, to taste
¼ teaspoon cumin
½ lemon, juiced
3 tablespoons olive oil, divided
2 tablespoons water
red pepper flake, to taste
2 tablespoons olive oil, divided
1 cup quinoa, uncooked, rinsed and drained
2 cups vegetable broth
¼ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon dried parsley
2 lemons, juiced, divided
salt, to taste
2 persian cucumbers
½ cup grape tomato
kalamata olive, to taste
½ red onion
fresh parsley leaf, to taste
pepper, to taste
feta cheese, crumbled, to taste

Steps:

  • Make the hummus: Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and the water. Pulse until creamy.
  • Transfer the hummus to a container and top with more olive oil and red pepper flakes. The hummus will keep in the refrigerator for up to 4 days.
  • Make the Mediterranean bowl: Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Pour the quinoa into the skillet and toast for 3-4 minutes, or until light golden brown.
  • Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
  • Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
  • Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.
  • To assemble a bowl, add ¼ of the quinoa, ¼ of the vegetables, and ¼ of the hummus to a resealable container. Top the vegetables with crumbled feta.
  • Store the bowls in the refrigerator for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 938 calories, Carbohydrate 97 grams, Fat 53 grams, Fiber 15 grams, Protein 18 grams, Sugar 19 grams

MEDITERRANEAN BOX RECIPE BY TASTY



Mediterranean Box Recipe by Tasty image

Here's what you need: cucumber, cherry tomato, grape, pita chip, hummus

Provided by Tara Botwinick

Categories     Snacks

Time 30m

Yield 1 serving

Number Of Ingredients 5

1 cucumber, sliced
½ cup cherry tomato
1 cup grape
½ cup pita chip
2 tablespoons hummus

Steps:

  • Place cucumbers, tomatoes, and grams into box.
  • Place pita chips into box along with a scoop of hummus.
  • Refrigerate until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 71 grams, Fat 4 grams, Fiber 7 grams, Protein 11 grams, Sugar 28 grams

MEDITERRANEAN BENTO BOX



Mediterranean Bento Box image

Quick and savory meal for lunch. Great for sharing.

Provided by stormybeach

Categories     Pasta and Noodles     Pasta by Shape Recipes     Couscous Recipes

Time 15m

Yield 4

Number Of Ingredients 8

2 ½ cups chopped cherry tomatoes
1 ¼ cups chopped English cucumber
½ cup pitted and chopped Kalamata olives
½ cup feta cheese
½ cup Greek salad dressing, or as needed
2 cups cooked couscous, or to taste
½ cup hummus spread, or to taste
1 cup pita chips, or to taste

Steps:

  • Put tomatoes, cucumber, olives, and feta cheese in a bowl; add enough salad dressing to coat mixture. Stir. Serve in bento boxes with couscous, hummus, and pita chips.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 46 g, Cholesterol 28 mg, Fat 28.7 g, Fiber 6.5 g, Protein 13.3 g, SaturatedFat 7.2 g, Sodium 1094 mg, Sugar 4.2 g

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