In a large bowl toss kale leaves with dressing, don't be gentle with this step. Massage with your hands or aggressively toss with tongs.
In 4 containers divide cooked quinoa, massaged kale, tomatoes, cucumber, chickpeas, feta cheese, kalamata olives, 1 tbsp of hummus per container, sprinkle with fresh dill and place a quartered lemon in each container.
Will keep for 4 days fridge.
When eating pour into a bowl, toss all together, and squeeze lemon juice on top.
For a vegan version eliminate the cheese
Greek Kale and Quinoa Salad Meal Prep Bowls
Amount Per Serving
Calories 303Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Saturated Fat 4g20%
Total Carbohydrates 30g10%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.
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