Mediterranean Chickpea Quinoa Bowl (eatingwell.com)

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.

Rating: None

Ingredients

• 7 oz Roasted Red Peppers
• 4 Tbsp Extra Virgin Olive Oil
• 1 Garlic Cloves, minced
• 1 tsp Paprika
• 1/2 tsp Cumin
• 1/4 tsp Crushed Red Pepper, optional
• 2 cups Quinoa, cooked
• 1/4 cup Kalamata Olives, chopped
• 1/4 cup Red Onions, finely chopped
• 15 oz Chickpeas, rinsed
• 1 cup Cucumbers, diced
• 1/4 cup Feta Cheese, crumbled
• 2 Tbsp Fresh Parsley, finely chopped

Preparation steps

1. Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
3. To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

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