Mediterranean Quinoa and Chickpea Bowl
Some great grab-and-go lunches can be whipped up and stored in containers with lids in your fridge. You are making your meals easy, not just healthy, all week long! Chickpeas and quinoa make up this vegetarian bowl with plenty of plant-based protein. A tip would be, if you plan on making a bunch of containers for the week, to keep this recipe fresh, prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.
Ingredients:
- 1 (7oz) rinsed jar of roasted red peppers
- ¼ teaspoon crushed red pepper (optional)
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon paprika
- 1 small clove of minced garlic
- ½ teaspoon ground cumin
- ¼ cup chopped Kalamata olives
- 2 cups cooked quinoa
- 1 cup diced cucumber
- ¼ cup finely chopped red onion
- ¼ cup slivered almonds
- 1 (15oz) can of rinsed chickpeas,
- 2 tablespoons finely chopped fresh parsley
- ¼ cup crumbled feta cheese
Directions:
- Place the peppers, almonds, crushed red pepper (if using), garlic, paprika, cumin, and 2 tablespoons of oil in a smaller food processor and puree until almost smooth.
- Combine the olives, quinoa, red onion, and the remaining two tablespoons of oil in a bowl.
- To serve, divide the quinoa mixture among four bowls and top with equal amounts of chickpeas, cucumber, and red pepper sauce. Sprinkle with feta and parsley.
