Description
Indulge in a vibrant Mediterranean Bowl, a nourishing blend of quinoa, fresh veggies, and chickpeas that celebrates wholesome flavors in every bite.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1/4 cup feta cheese (optional)
- 1/4 cup fresh parsley or basil, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes until water is absorbed.
- Preheat oven to 400°F (200°C). Toss cherry tomatoes, red bell pepper, and chickpeas in olive oil with salt and pepper. Spread on a baking sheet and roast for 20 minutes or until tender.
- Once quinoa is cooked, fluff with a fork and layer it as the base in serving bowls. Top with roasted veggies and chickpeas.
- Garnish with cucumber, parsley or basil, crumbled feta (if using), and drizzle with fresh lemon juice before serving.
Notes
- Feel free to swap quinoa for brown rice or couscous for variation.
- For added protein, include grilled chicken or tofu if desired.
- Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 12mg