It’s no secret that I’m somewhat (read: extremely) lazy in the food-preparing department during the week.  I’m just sooo tiiiired alll the timeeee (whining voice).  I often eat a dinner consisting of string cheese, almonds, and raw vegetables.

Yum.

Except, not so much. It’s actually kind of boring.

So, I like to spice up my life by preparing a few meals on Sunday.  I like making a meal, putting it into individual containers, and sticking it in the ‘frigerator  for optimal grab-and-goability (patent pending on that word I just invented).

This Sunday, I made a particularly freaking delicious meal.  A vegetarian one!  And it’s gluten-free!  And it’s freaking delicious!

I already said that.  Yeahhh, it’s Tuesday (worst day of the week).  Give me a break.

Mediterranean Quinoa Salad

Makes 4 lunch-sized servings

Ingredients

1 cup dry quinoa

Heaping 1/2 cup plain Greek yogurt

1/2-1 cucumber  (I used 1/2 because my cuke was huge, but feel free to add more if desired)

Juice of 1/2 lemon

Dill, about 1-2 TBSP fresh, chopped

1/2 cup chickpeas

1 bell pepper, diced

1/4 cup feta cheese (I used fat-free)

Garlic

Salt and pepper

Method

Scoop the seeds out of the cucumber if desired and dice.  Mix 1/2 of the cucumber with the Greek yogurt, lemon juice, half of the dill, garlic, salt, and pepper.  Set aside.

Pour quinoa into a pan along with 2 cups of water.  Bring to a boil, then cover and simmer for about 10-15 minutes, or until water is absorbed.

When the quinoa is ready, mix it with the pepper, the rest of the cucumber, the chickpeas, some dill, garlic, salt and pepper.

Pour the tzatziki sauce (yogurt mixture) over the quinoa and mix!

Top with the feta cheese and a sprinkle of dill for garnish.

Enjoy immediately or let it sit in the fridge for a bit to really let those flavors mingle.

Nutrition: 230 calories; 41g carbs; 3g fat; 13g protein; 6 Weight Watchers Points+

Get this up in your grill immediately.