Mediterranean Grain Bowls
It doesn't take long to put together the components for this delicious and nutritious meal. Creamy sauce, seasoned chickpeas, quinoa, greens, and veggies.
Servings 4 servings
Ingredients
Quinoa
- 1 cup dry quinoa
- 2 cups water
Tahini Sauce
- 1/4 cup tahini (sub hummus if desired)
- 2 TBSP maple syrup
- 3 TBSP lemon juice
- 4 TBSP water
- 1/4 tsp salt
- 1/2 tsp garlic powder
Curried Chickpeas
- 1 can chickpeas, drained
- 1 tsp coriander
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp salt
To serve
- spring mix (or other salad greens such as romaine lettuce)
- 1 large tomato, chopped
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 handful cilantro or parsley, chopped
Optional toppings
- kalamata olives
- vegan feta cheese
- chopped red onion
- golden raisins
Instructions
- Start cooking the quinoa by putting the quinoa and water into a pot. Bring to a boil, then turn heat to the very lowest setting and set the timer for 15 minutes. Remove from heat once timer rings and set aside.
- Meanwhile, whisk dressing ingredients together. If you don't like the taste of tahini, use hummus instead. Taste and add more lemon juice, salt, etc. to your liking.
- Make the chickpeas by adding drained chickpeas to a skillet, and tossing with the spices. Cook on medium heat until warmed and spices stick to chickpeas. If you prefer crunchy chickpeas, you can air fry them for about 10 minutes, or bake them at 400 for 15-20 minutes.
- Chop the vegetables and toppings you plan to use.
- Let everyone assemble their own bowl with greens, quinoa, chickpeas, sauce, and whatever toppings they choose.
