Jen's Protein Quinoa Bowl (Print Version)
# Ingredients:
→ Base
01 -
2 cups veggie or chicken broth
02 -
1 cup uncooked quinoa
03 -
15 oz chickpea can, washed and drained
04 -
1 English cucumber, diced
→ Aromatics & Toppings
05 -
1/2 small red onion, finely diced
06 -
1/2 cup tightly packed fresh parsley, chopped fine
07 -
1/2 cup fresh mint leaves, chopped small
08 -
1/2 cup chopped roasted salted pistachios
09 -
1 cup feta cheese crumbles (4oz)
10 -
Salt and pepper as needed
→ Lemon Dressing
11 -
1/2 cup fresh lemon juice (about 3-4 lemons)
12 -
1/2 cup good olive oil
13 -
1 tablespoon honey
14 -
Salt and pepper as needed
# Instructions:
01 -
Put lemon juice, olive oil, honey, salt and pepper into a jar with a snug lid or small bowl. Shake hard or mix with a whisk until everything's well combined.
02 -
Heat up chicken or veggie broth until it boils in a small pot over high heat. Toss in quinoa, turn heat to low, cover, and let it cook until soft and all liquid gets soaked up, around 12-15 minutes. Loosen with a fork and dump into a container or big bowl to cool off completely. After it cools, cover and stick it in the fridge until it's cold.
03 -
In a big mixing bowl, toss the cold quinoa with chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta. Pour your desired amount of dressing over top and mix gently so everything gets coated.
04 -
Enjoy right away or keep in the fridge up to 3 days in a sealed container.
# Notes:
01 -
Go for 'pre-rinsed' quinoa to make things easier (we suggest Bob's Red Mill Organic Quinoa).
02 -
For the best taste and texture, cook your quinoa the night before so it's nice and cold when you mix everything together.