Making a Mediterranean Lunch Bowl is straightforward if you follow these simple steps:

1. Cook Quinoa (or Rice): Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2. Prepare Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Set aside.

3. Chickpeas: In a mixing bowl, combine the rinsed and drained chickpeas with a dash of olive oil, oregano, salt, and pepper.

4. Dressing: In another small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.

5. Assemble the Bowl: Start with a base of the cooked quinoa in each serving bowl.

6. Top with Ingredients: Layer the prepared vegetables, chickpeas, avocado slices, feta cheese, and olives on top of the quinoa.

7. Garnish: Drizzle the lemon dressing over each bowl. Finish by sprinkling fresh parsley on top for a burst of color and flavor.

8. Serve: Enjoy immediately or cover and refrigerate for meal prep throughout the week!