Mediterranean Quinoa Bowls with Balsamic Chickpeas
Ingredients
The quinoa and chickpeas
-
1
cup
dry quinoa
-
2
cups
water
-
¾
teaspoon
fine sea salt
-
1
medium
lemon
-
1
can (15 ounces)
chickpeas
-
¼
cup
balsamic vinegar
-
¼
cup
extra virgin olive oil
-
3
tablespoons
fresh chopped parsley
-
½
teaspoon
black pepper
The toppings
-
2
medium
cucumbers
-
5
ounces
plain Greek yogurt
-
2
cloves
garlic
-
½
cup
hummus
-
½
cup
crumbled feta
-
4
handfuls
pita chips
Instructions
- Combine quinoa, water, and ¼ teaspoon salt in a pot, bring to a boil, then simmer for 15 minutes until cooked.
- For the chickpeas, mix drained chickpeas with balsamic vinegar, olive oil, 2 tablespoons parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper; marinate.
- Grate one cucumber until you have about 1 cup, then remove excess moisture by pressing it with salt or a towel.
- In a bowl, mix the shredded cucumber with Greek yogurt, ¼ teaspoon black pepper, lemon juice, minced garlic, and 1 tablespoon parsley.
- Slice the other cucumber for serving.
- To assemble, combine ½ cup cooked quinoa, ¼ of the chickpeas, cucumber slices, 2 tablespoons hummus, 2 tablespoons feta, 2 tablespoons yogurt sauce, and a few pita chips.
Nutrition Facts (estimated)
Servings
4 servings
Calories
541
Total fat
25g
Total carbohydrates
59g
Total protein
21g
Sodium
808mg
Cholesterol
18mg
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