Chickpea & Quinoa Bowl

Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2

Ingredients:

  • ½ cup quinoa, rinsed
  • 1 cup water
  • 1 cup canned chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1 medium tomato, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. Cook the quinoa: Add quinoa and water to a small saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the vegetables: While the quinoa cooks, dice the cucumber and tomato and finely chop the red onion and parsley.
  3. Make the dressing: In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and black pepper.
  4. Assemble the bowl: Divide the cooked quinoa between two bowls. Add chickpeas, cucumber, tomato, red onion, and parsley.
  5. Drizzle the lemon dressing over the bowls and gently mix together before serving.