Image credits: Photo: Greek Quinoa & Chickpea Bowl · Tori Avey - Greek Salad Quinoa Bowl
Greek Quinoa & Chickpea Bowl
A healthy, protein-packed Mediterranean bowl featuring lemon-dill quinoa, chickpeas, fresh Greek salad toppings, and creamy feta. Bright, fresh, and ready in about 30 minutes, it's a perfect satisfying lunch.
Prep
5 min
Cook
25 min
Total
30 min
Servings
4
Ingredients
- 1 cup quinoa
- 1/2 teaspoon dried oregano
- 1 cup chickpeas (garbanzo beans), cooked or canned
- 1 1/2 tablespoons chopped fresh dill
- 1 large lemon, juiced
- 2 cups shredded hearts of romaine
- 3 small Persian cucumbers, sliced
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 3 small ripe tomatoes, quartered
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper
Instructions
- 1
Rinse the quinoa thoroughly, then place it in a saucepan with 2 cups water, oregano, and a pinch of salt.
- 2
Bring to a boil, reduce to a low simmer, cover, and cook for about 15 minutes.
- 3
While the quinoa steams, prepare and chop the vegetables.
- 4
Stir the chickpeas into the quinoa, re-cover, and steam for 5 more minutes until the water is absorbed.
- 5
Uncover and stir in the fresh dill and lemon juice, adding more salt or lemon juice to taste.
- 6
Divide the quinoa mixture evenly among four bowls.
- 7
Top each bowl with shredded romaine, sliced cucumbers, Kalamata olives, tomato quarters, and crumbled feta.
- 8
Drizzle with extra virgin olive oil, season with salt and pepper, and serve.