⅓ cup quinoa
2 tsp extra virgin olive oil
2 tsp lemon juice
¼ tsp oregano
⅛ oz avocado oil spray
8 oz tempeh (sliced)
sea salt & black pepper (to taste)
½ cup chickpeas (cooked)
1 ¼ cups cherry tomatoes (halved)
¼ cucumber (medium, chopped)
¼ cup pitted kalamata olives
2 cups arugula
¼ cup parsley (chopped)
1
- Cook the quinoa according to the package directions. Set it aside.
- In a bowl, combine the oil, lemon juice, and oregano. Set aside.
- Heat a pan over medium heat and spray with oil. Add the tempeh, and season with salt and pepper. Cook for four to five minutes per side until browned.
- Divide the cooked quinoa, tempeh, chickpeas, tomatoes, cucumbers, olives, arugula, and parsley evenly between bowls.
- Pour the dressing evenly over each bowl. Enjoy!
Ingredients
⅓ cup quinoa
2 tsp extra virgin olive oil
2 tsp lemon juice
¼ tsp oregano
⅛ oz avocado oil spray
8 oz tempeh (sliced)
sea salt & black pepper (to taste)
½ cup chickpeas (cooked)
1 ¼ cups cherry tomatoes (halved)
¼ cucumber (medium, chopped)
¼ cup pitted kalamata olives
2 cups arugula
¼ cup parsley (chopped)