Mediterranean Chickpea Quinoa Bowl
A vibrant, nutritious bowl combining chickpeas and quinoa, perfect for a quick weeknight dinner or lunch.
Ingredients
Main Ingredients
- 1 cup cooked quinoa
- 15 oz canned chickpeas (rinsed and drained)
- 15 pieces cherry tomatoes (halved)
- 20 pieces kalamata olives (sliced)
- 15 oz artichokes (rinsed and drained, sliced)
- ½ piece English cucumber (sliced)
- ¼ piece red onion (finely sliced or diced)
- to taste fresh parsley (chopped)
Hummus Sauce Ingredients
- ¾ cup plain hummus
- 2 tbsp lemon juice
- 1 clove garlic (crushed)
- ½ tsp dried basil
- ½ tsp dried oregano
- to taste salt
- to taste water (to thin out the sauce)
Instructions
Cooking Quinoa
- Rinse the quinoa in a fine mesh colander and transfer it to a small pot.
- Add 1/3 cup of quinoa and 2/3 cup of water, cover, and bring to a simmer.
- Once simmering, reduce heat to medium-low and cook for about 15 minutes, covered.
- Remove from heat, keep covered, and let sit for another 10 minutes. Fluff using a fork.
Making Hummus Sauce
- In a small bowl, whisk together the hummus, lemon juice, garlic, dried herbs, and salt.
- Adjust the consistency with water as needed.
Assembling the Bowl
- Divide the cooked quinoa and chickpeas between 2-3 bowls.
- Top with cucumber, tomatoes, olives, red onion, and artichokes.
- Drizzle the hummus sauce over the top and sprinkle with fresh parsley.
- Serve with lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave, adding a splash of water if necessary.