Mediterranean Quinoa Bowl
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!
- 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
For the dressing
- 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 + pepper + whisk until combined.
#3] Sprinkle on the feta + add a drizzle of dressing + eat up! : )
Note — The leftovers will stay the most fresh if store in an airtight container in the fridge + if dressed only immediately prior to eating!
+ Teresa [@tasandoval] // OSU CHAARG