Mediterranean Quinoa Bowl
This Mediterranean-inspired bowl is a quick and easy recipe that makes the most of simple ingredients and works equally well as a light lunch, no-cook dinner, or meal prep idea.
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Prep Time: 5 minutes -
Cook Time: 15 minutes
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Total Time: 20 minutes
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Yield: 2 bowls -
Category: Lunch -
Method: By Hand
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Cuisine: Mediterranean
- Diet: Gluten Free
Category:
Method:
Cuisine:Ingredients
- 4 cups arugula, or lettuce of choice
- 1/2 cup quinoa, dry
- 1 can (14 ounces) chickpeas
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons red onion, minced
- 1/2 cup tzatziki
- 1/4 cup feta cheese, crumbled
- Salt
- Black Pepper
- Lemon wedges, to serve
Instructions
- Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible. (If using leftover quinoa, skip this step.)
- While the quinoa is cooking, strain and rinse the chickpeas, and prepare the vegetables.
- Once the quinoa has cooked and cooled, assemble the bowls. Dividing the ingredients evenly across two bowls, fill the bottom of a bowl with arugula, and then top with cooked quinoa, chickpeas, cucumbers, tomatoes, and red onion.
- Dollop each bowl with half of the tzatziki and crumbled feta cheese.
- Season with salt and pepper to taste and serve with a lemon wedge if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 507 calories
- Sugar: 8 grams
- Fat: 15 grams
- Carbohydrates: 68 grams
- Fiber: 15 grams
- Protein: 28 grams
Find it online: https://kaynutrition.com/mediterranean-quinoa-bowl/
