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.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Winter 2019

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Recipe Summary

active:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • 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; protein 12.4g 25% DV; carbohydrates 40.7g 13% DV; exchange other carbs 2.5; dietary fiber 9g 36% DV; sugars 7g; fat 18.2g 28% DV; saturated fat 3.6g 18% DV; cholesterol 8.3mg 3% DV; vitamin a iu 3344.6IU 67% DV; vitamin c 82.2mg 137% DV; folate 133.5mcg 33% DV; calcium 138.5mg 14% DV; iron 3.3mg 18% DV; magnesium 108.1mg 39% DV; potassium 562.4mg 16% DV; sodium 486.3mg 20% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2019
I love this recipe and make it often! I have shared it with many people because it is that good! Read More
Rating: 5 stars
12/21/2018
This was outstanding. Wonderful taste. I was out of quinoa so I made lentils and rice. I had Meyer lemons instead of regular and that worked too. Definite do over. Everyone liked it Read More