EatingWell: Making a healthy, grab-and-go lunch is a cinch
By Carolyn Casner, EatingWell
on
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
2 cups cooked quinoa
1/4 cup Kalamata olives, chopped
1/4 cup finely chopped red onion
1 (15-ounce) can chickpeas, rinsed
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley
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