Summer Veggie & Chickpea Quinoa Bowl with Lemon-Herb Dressing
A light yet satisfying quinoa bowl featuring seasonal Slovenian vegetables and protein-packed chickpeas, all tossed in a zesty lemon-herb dressing.
Ingredients
- Quinoa60 g
- Bell Pepper50 g
- Cherry Tomatoes25 g
- Cucumber25 g
- Bell Pepper50 g
- Olive Oil11.3 ml
- Lemon0.5 whole
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Chickpeas90 g
- Zucchini50 g
- Tahini11.3 g
- Fresh Parsley5 g
- Fresh Dill5 g
Instructions
- 1Step 1
Step 1: Rinse quinoa thoroughly. In a small saucepan, combine 120g quinoa with 240ml water. 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
Step 2: While quinoa cooks, prepare the vegetables. Dice zucchini and bell pepper. Halve cherry tomatoes. Thinly slice cucumber. Finely chop fresh parsley and dill.
- 3Step 3
Step 3: For the dressing, whisk together olive oil, tahini, fresh lemon juice, salt, and black pepper in a small bowl until smooth.
- 4Step 4
Step 4: In a large bowl, combine the cooked quinoa, drained and rinsed chickpeas, diced zucchini, bell pepper, cherry tomatoes, and cucumber.
- 5Step 5
Step 5: Pour the dressing over the quinoa and vegetable mixture. Add chopped parsley and dill. Toss gently to combine.
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