Chickpea and Quinoa Power Bowl
A hearty and protein-rich bowl featuring chickpeas and quinoa, tossed with fresh vegetables for a quick, satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
48g carbs
10g fat
Ingredients
For 4 servings
- 2 cups chickpeas
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper
- 1 cucumber
- 1 cup cherry tomatoes
- 2 cups spinach
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse quinoa under cold water. Combine quinoa and vegetable broth in a pot and bring to a boil.
- 2
Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and broth is absorbed.
- 3
While quinoa cooks, drain and rinse chickpeas.
- 4
Chop red bell pepper, cucumber, and halve cherry tomatoes.
- 5
In a large bowl, combine cooked quinoa, chickpeas, bell pepper, cucumber, tomatoes, and spinach.
- 6
In a small bowl, whisk olive oil, lemon juice, cumin, salt, and black pepper.
- 7
Pour dressing over the quinoa mixture and toss to combine.
- 8
Serve immediately or refrigerate for up to 2 days.
Cook it this week.
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