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🥗 Mediterranean Quinoa Chickpea Bowl

580 kcal · 25 min · 4 servings

Ingredients

• 200 g Quinoa (rinsed)
• 400 g Chickpeas (canned, drained)
• 300 g Cherry tomatoes
• 150 g Cucumber
• 75 g Red onion (finely chopped)
• 40 ml Olive oil
• 20 ml Balsamic vinegar
• 30 g Basil leaves
• 20 ml Fresh lemon juice
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Thoroughly rinse the quinoa under cold water in a sieve.
2. 2. Cook the quinoa in 500 ml of salted water for 15 minutes until al dente. Remove from heat, cover, and let it rest for 10 minutes.
3. 3. Wash the tomatoes and cucumber. Halve the tomatoes and dice the cucumber into small cubes.
4. 4. Finely chop the red onion.
5. 5. In a large bowl, mix the drained chickpeas, the cooled quinoa, the tomatoes, the cucumber, and the onion.
6. 6. Whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper to form a dressing.
7. 7. Pour the sauce over the mixture and tear the basil leaves roughly into it. Toss everything gently to combine.
8. 8. Let the bowls cool down and portion them into four containers for meal prep.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 85 g