Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, and roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner. Source: Diabetic Living Magazine, Winter 2019

Sara Haas, R.D.N., L.D.N.
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet liberally with cooking spray.

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  • Combine quinoa, 1 1/3 cups water, and 1/8 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until the quinoa is tender, about 15 minutes. Drain any excess water.

  • Meanwhile, pat chickpeas dry with a paper towel. Toss with onion, 2 teaspoons oil, and 1/8 teaspoon each salt and pepper in a large bowl. Spread out on the prepared baking sheet. Roast for 15 minutes.

  • Toss kale with 2 teaspoons oil and the remaining 1/8 teaspoon salt in the large bowl. Stir the kale into the chickpeas and roast for 15 minutes more.

  • Whisk mustard, garlic, lemon zest, lemon juice, the remaining 1 tablespoon water and the remaining 1/8 teaspoon pepper in a small bowl. Whisk in the remaining 2 tablespoons oil.

  • Divide the quinoa among 4 serving bowls. Top with the kale mixture, bell pepper slices, feta, and pumpkin seeds. Drizzle with the vinaigrette.

Nutrition Facts

370 calories; 18.2 g total fat; 3.6 g saturated fat; 8 mg cholesterol; 486 mg sodium. 562 mg potassium; 40.7 g carbohydrates; 9 g fiber; 7 g sugar; 12.4 g protein; 3345 IU vitamin a iu; 82 mg vitamin c; 133 mcg folate; 139 mg calcium; 3 mg iron; 108 mg magnesium;

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