Mediterranean Grain Bowl
Fluffy quinoa topped with roasted chickpeas, cucumber, cherry tomatoes, kalamata olives and a generous drizzle of tahini. Fresh, filling and packed with everything good.
Ingredients
- 200gquinoa
- 400mlvegetable broth
- 1cucumber
- 200gcherry tomatoes
- 1red bell pepper
- 100gkalamata olives
- 200gchickpeas (canned, drained)
- 50gred onion
- 30gfresh parsley
- 30gfresh mint
- 3tablespoons extra virgin olive oil
- 2tablespoons lemon juice
- 1clove garlic, minced
- 1teaspoon dried oregano
- 0.5teaspoon sea salt
- 0.25teaspoon black pepper
How to make it
Rinse quinoa under cold water. Bring vegetable broth to a boil in a saucepan, add quinoa and reduce heat to low. Simmer covered for 15 minutes until liquid is absorbed. Remove from heat and let sit 5 minutes.
While quinoa cooks, dice cucumber, halve cherry tomatoes, dice red bell pepper, and thinly slice red onion.
Chop kalamata olives, fresh parsley, and fresh mint.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to make the dressing.
In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, bell pepper, red onion, chickpeas, and olives.
Pour dressing over the grain bowl and toss gently to combine.
Top with fresh parsley and mint. Divide into serving bowls and serve immediately at room temperature or chilled.
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