This quinoa bowl is a simple + straightforward recipe that really allows the bright flavors of the spring produce to shine! The quinoa + chickpeas provide plant-based sources of protein that bulk up the nutrition of this healthy grain salad, + the quinoa is an excellent gluten-free grain alternative! The recipe is totally customizable to suit your tastes — so if you don’t love olives, feel free to swap them out for something like artichoke hearts, or leave ‘em out altogether! The salad is fantastic as leftovers all on it’s own, but if you’re looking for a heartier meal — you could pair it with a side of leafy greens + chicken breast.
1 cup uncooked Quinoa [rinsed + drained]
1 ¼ cup Chickpeas [rinsed + drained]
¾ Cherry Tomatoes [sliced]
1 small Cucumber [chopped]
⅓ cup Kalamata Olives [sliced]
⅓ cup Roasted Red pepper [sliced]
¼ cup Parsley [chopped]
4 ounces Feta Cheese
3 tbsp Hummus or Tahini
2 tbsp EVOO
1 Lemon [juiced]
Salt + Pepper to taste
1] Prepare the 1 cup of quinoa according to the package directions. Once its finished cooking, transfer the quinoa to a large mixing bowl + fluff the grains with a fork.
2] Prep + chop the tomatoes + cucumber + olives + roasted red pepper + parsley. Once the quinoa has cooled to about room-temp, stir in the chopped parsley, followed by the chickpeas + produce. In a small bowl make your dressing — add the hummus [or tahini] + EVOO + lemon juice + salt + pepp. + whisk until combined.