Mediterranean Quinoa Bowls
A vibrant and healthy lunch featuring quinoa, roasted bell peppers, chickpeas, feta and a lemon-herb dressing.
Ingredients
- 1 cup Quinoa
- 1 cup, chopped Mini bell peppers
- 1/2 cup Hummus
- 1 can (15 oz), drained and rinsed Canned chickpeas
- 1/4 cup, crumbled Feta cheese
- 2 tbsp Lemon juice
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh mint, chopped
- 1 clove, minced Garlic
- to taste Salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Toss bell peppers with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and slightly charred, flipping halfway through.
- Cook quinoa according to package directions. Fluff with a fork after cooking.
- In a small bowl, whisk together lemon juice, remaining olive oil, minced garlic, parsley, mint, salt, and pepper.
- Assemble bowls with quinoa, roasted peppers, chickpeas, hummus, and feta. Drizzle generously with dressing.
- Serve immediately or chill for later.
Cuisine: Mediterranean
Suitability: vegetarian
Prep Time: 20 mins
Cook Time: 30 mins
Serving Size: 3
Meal Type: lunch