Mediterranean Quinoa Bowl
A colorful, nutrient-dense bowl featuring quinoa, roasted vegetables, chickpeas, and a lemon-tahini dressing. Inspired by the anti-inflammatory Mediterranean diet.
Anti-Inflammatory Ingredients
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup kalamata olives, halved
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- Fresh parsley and mint
- Salt and pepper to taste
Instructions
Cook quinoa according to package directions. Let cool slightly.
Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 15 minutes until crispy.
Make dressing: whisk together tahini, lemon juice, garlic, remaining olive oil, and 2 tbsp water.
Divide quinoa between two bowls.
Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, and olives.
Drizzle with lemon-tahini dressing.
Garnish with fresh parsley and mint. Serve immediately.
Nutritional Information
480
Calories
18g
Protein
58g
Carbs
22g
Fat
11g
Fiber
Tags
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