This chickpea and quinoa bowl is a simple, balanced lunch or dinner. Warm quinoa, seasoned chickpeas and fresh vegetables come together in one colorful bowl, finished with a bright lemon and olive oil dressing. It is easy to prepare, keeps well, and works just as well for a quick weeknight meal as it does for packed lunches.
High-Protein Chickpea and Quinoa Power Bowl
A warm, colorful bowl of quinoa, chickpeas and fresh vegetables with a simple lemon and olive oil dressing.
Ingredients
Equipment
Method
- Rinse the quinoa, then cook it in the water in a large saucepan over medium heat until tender, about 15 minutes. Remove from the heat, cover, and let it stand for 5 minutes, then fluff with a fork.
- Warm the chickpeas in a pan over medium heat with salt and black pepper to taste, and cook for 3 to 4 minutes until warmed through.
- Divide the quinoa between two bowls, then top with the warm chickpeas, cucumber, cherry tomatoes, avocado, and baby spinach.
- Whisk the 3 tablespoons of olive oil with the lemon juice, drizzle over the bowls, and serve.
Tips
Make the quinoa ahead and keep it covered in the refrigerator for up to three days. Swap in any vegetables you have on hand, such as roasted sweet potato, carrots, or cucumber. For packed lunches, keep the dressing separate and drizzle it over the bowl just before serving.