Mediterranean Chickpea Quinoa Bowl
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.
Servings
4 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 17-ounce jar roasted red peppers, rinsed
- 1/4cup slivered almonds
- 4tablespoons extra-virgin olive oil, divided
- 1small clove garlic, crushed
- 1teaspoon paprika
- 1/2teaspoon ground cumin
- 1/4teaspoon crushed red pepper (optional)
- 2cups cooked quinoa
- 1/4cup Kalamata olives, chopped
- 1/4cup finely chopped red onion
- 115-ounce can chickpeas, rinsed
- 1cup diced cucumber
- 1/4cup crumbled feta cheese
- 2tablespoons finely chopped fresh parsley
Instructions
- Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
- Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
- To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.
Tips
Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 477kcal |
|---|---|
| Carbohydrate Total | 49g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Fiber | 8g |
| Total Fat | 25g |
| Saturated Fat | 4g |
| Mono Saturated Fat | 27g |
| Cholesterol | 8mg |
| Sodium | 643mg |
| Protein | 13g |
| Potassium | 443mg |
| Calcium | 132mg |
| Folate | 106mcg |
| Omega-6 | 3g |
| Vitamin E | 7mg |
| Zinc | 2mg |
| Vitamin B3 | 1mg |
