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Mediterranean Chickpea Quinoa Bowl

Mediterranean Chickpea Quinoa Bowl

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.

Servings

4 servings

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

  • 17-ounce jar roasted red peppers, rinsed
  • 1/4cup slivered almonds
  • 4tablespoons extra-virgin olive oil, divided
  • 1small clove garlic, crushed
  • 1teaspoon paprika
  • 1/2teaspoon ground cumin
  • 1/4teaspoon crushed red pepper (optional)
  • 2cups cooked quinoa
  • 1/4cup Kalamata olives, chopped
  • 1/4cup finely chopped red onion
  • 115-ounce can chickpeas, rinsed
  • 1cup diced cucumber
  • 1/4cup crumbled feta cheese
  • 2tablespoons finely chopped fresh parsley

Instructions

  1. Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
  2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
  3. 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

Per serving (recipe makes 4 servings)

Calories 477kcal
Carbohydrate Total 49g
Total Sugars 3g
Added Sugars 0g
Fiber 8g
Total Fat 25g
Saturated Fat 4g
Mono Saturated Fat 27g
Cholesterol 8mg
Sodium 643mg
Protein 13g
Potassium 443mg
Calcium 132mg
Folate 106mcg
Omega-6 3g
Vitamin E 7mg
Zinc 2mg
Vitamin B3 1mg

© Meredith Operations Corporation. All rights reserved. Used with permission.