Mediterranean Quinoa Bowl
15 min
Prep time
20 min
Cook time
2
Servings
480
Calories
A colorful, nutrient-dense bowl featuring quinoa, roasted vegetables, chickpeas, and a lemon-tahini dressing. Inspired by the anti-inflammatory Mediterranean diet.
Ingredients
2 servings- 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
Fights inflammation
Instructions
- 1
Step 1
Cook quinoa according to package directions. Let cool slightly.
- 2
Step 2
Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 15 minutes until crispy.
- 3
Step 3
Make dressing: whisk together tahini, lemon juice, garlic, remaining olive oil, and 2 tbsp water.
- 4
Step 4
Divide quinoa between two bowls.
- 5
Step 5
Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, and olives.
- 6
Step 6
Drizzle with lemon-tahini dressing.
- 7
Step 7
Garnish with fresh parsley and mint. Serve immediately.
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Nutrition per serving
Based on 2 servings.
480
Calories
18g
Protein
58g
Carbs
22g
Fat
11g
Fiber
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