Rating: 4.64 stars
12 Ratings
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  • 1 star values: 1

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.

Source: EatingWell.com, May 2017

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

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  • Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

  • To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

Tips

To make ahead: Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.

Nutrition Facts

1 1/2 cups
479 calories; protein 12.7g; carbohydrates 49.5g; dietary fiber 7.7g; sugars 2.5g; fat 24.8g; saturated fat 4.3g; cholesterol 8.3mg; vitamin a iu 1145.8IU; vitamin c 9.6mg; folate 105.8mcg; calcium 135.8mg; iron 3.5mg; magnesium 109.9mg; potassium 442.6mg; sodium 646mg; thiamin 0.2mg.

4 1/2 fat, 2 1/2 starch, 1 1/2 vegetable, 1/2 lean protein

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