Middle Eastern Quinoa Protein Bowl with Mint Lemon Dressing

Allergens

Gluten-Free, Dairy-Free, Nut-Free

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small cucumber, chopped
• 1 medium tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• Salt and pepper to taste
• Optional: pomegranate seeds for garnish

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and set aside.
2. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomato, red onion, mint leaves, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss well to combine.
4. Taste and adjust seasonings as needed. If desired, garnish with pomegranate seeds before serving.

Chef’s Insight

This recipe is perfect for meal prep, as it can be made ahead of time and enjoyed throughout the week.

Notes

Be sure to rinse the quinoa well to remove any saponins that may cause bitterness.