Fresh Mediterranean Chickpea Quinoa Bowl in 30 Minutes
Make a fresh Mediterranean chickpea quinoa bowl with quinoa, crisp vegetables, lemon, and herbs for an easy 30-minute lunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 15-ounce can chickpeas drained and rinsed
- 1 medium cucumber diced
- 1 cup cherry tomatoes halved
- 1 medium red bell pepper diced
- 1/2 cup fresh parsley chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic finely grated
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Combine the rinsed quinoa and water in a saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes, or until the water is absorbed.
- Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and cool for 10 minutes.
- Whisk the olive oil, lemon juice, garlic, salt, and black pepper in a large bowl.
- Add the cooled quinoa, chickpeas, cucumber, cherry tomatoes, red bell pepper, and parsley to the bowl.
- Toss until evenly coated, divide among four bowls, and serve.