Lemon Herb Quinoa Bowl
Quinoa is one of the few plant foods with complete protein, and paired with beans and vegetables it makes a lunch that keeps you full for hours. This bowl keeps well in the fridge for up to four days, so make a batch on Sunday.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium broth
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, finely diced
- 1 cup chopped fresh parsley (or a mix of parsley and mint)
- ⅓ cup crumbled feta (optional)
- For the dressing: 3 tbsp olive oil, juice and zest of 1 lemon, 1 small garlic clove (minced), ½ tsp salt, black pepper
Directions
- Bring the quinoa and water to a boil, cover, and simmer on low for 15 minutes. Let it sit, covered, for 5 minutes, then fluff with a fork and spread out to cool.
- Whisk the dressing ingredients together in a large bowl.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, onion and herbs. Toss well.
- Top with feta, if using. Taste and add more lemon or salt as needed.
Why we like it
Protein and fiber together slow down how quickly carbohydrates hit your bloodstream, which makes meals like this a good fit if you're watching your blood sugar. Add grilled chicken or salmon for an even heartier meal.
This article is general information, not medical advice. Talk with your provider about what is right for you. In an emergency, call 911.
