Mediterranean Chickpea & Quinoa Power Bowl with Broccoli
A robust and refreshing Mediterranean-inspired bowl featuring protein-rich chickpeas and quinoa, combined with crisp broccoli, cucumber, and cherry tomatoes. Dressed lightly with olive oil and lemon for a bright, satisfying lunch.
Ingredients
- Quinoa50 g
- Broccoli100 g
- Cucumber75 g
- Cherry Tomato75 g
- Red Onion25 g
- Olive Oil7.5 g
- Lemon Juice15 ml
- Salt0.5 g
- Black Pepper0.5 g
- Chickpea200 g
- Fresh Parsley2.5 g
- Fresh Mint2.5 g
Instructions
- 1Step 1
Rinse quinoa thoroughly. In a small pot, combine quinoa with 200ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
- 2Step 2
While quinoa cooks, chop broccoli florets into bite-sized pieces. Steam or blanch broccoli for 3-4 minutes until tender-crisp. Drain and set aside.
- 3Step 3
Dice cucumber, halve cherry tomatoes, and finely slice red onion. Rinse and drain canned chickpeas.
- 4Step 4
In a large bowl, combine cooked quinoa, chickpeas, broccoli, cucumber, cherry tomatoes, and red onion.
- 5Step 5
In a small bowl, whisk together olive oil, lemon juice, chopped fresh parsley, and fresh mint. Season with salt and pepper.
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