Quick and easy lunch or dinner. Prepare once and eat several times with this recipe. If you haven't had quinoa before, this is great introduction and a little quinoa goes a long way, it is very filling. You can use this on top of a bed of greens or alone as a grain bowl.
A nice light but filling vegetarian grain bowl. This is a very colorful dish too. Feel free to add other veggies to this dish. I added some diced avocado to this and it was delicious.
| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time |
| 10 minutes |
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A nice light but filling vegetarian grain bowl. This is a very colorful dish too. Feel free to add other veggies to this dish. I added some diced avocado to this and it was delicious.
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Ingredients
Dressing
- 1/2 cup extra-virgin olive oil
- 2 tsp lemon zest + 1/4 cup lemon juice
- 2 tsp dijon mustard
- 1 tsp raw honey
- 1/4 tsp each sea salt and ground black pepper
- 1/2 cups packed flat-leaf parsley
- 2 TBSP chopped fresh mint
Bowl
- 2 cups quinoa, cooked *you can also use brown rice
- 15 oz can chickpeas drained and rinsed, best if BPA free can
- 1 TBSP extra-virgin olive oil
- 1 TBSP fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 each bell pepper, diced choose 2: green, red, yellow, orange
- 6 small radishes these are a nice crunch and flavor
- 2 each green onions, thinly sliced
- diced Avocado * Optional
Servings: people
Instructions
- Cook your quinoa per package instructions. Set aside.
- Prepare dressing: in a small bowl, whisk together oil, lemon zest and juice, mustard, honey, salt and pepper. Stir in parsley and mint.
- Assemble bowl: To a medium bowl, add quinoa and chickpeas. Toss in oil and lemon juice, season with salt and pepper. Divide grain mixture among bowls. Divide bell peppers, radishes, and onions among bowls. Drizzle each bowl with desired amount of dressing.
Recipe Notes
adapted from Clean Eating
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