Mediterranean Bowl with Quinoa & Marinated Chickpeas
Quick to prepare yet satisfyingly wholesome, this Mediterranean Bowl with Quinoa and Marinated Chickpeas offers a delicious balance of textures and tastes, making it perfect for any mealtime craving.
Servings: 5 lunches
Equipment
- Saucepan
- Mixing bowl or Mason jar
- Instant Pot
- Meal Prep Containers
Ingredients
- 1 cup uncooked quinoa
- 2 (15 oz) cans chickpeas drained and rinsed
- 1½ cup cherry tomatoes halved
- 1 cup cucumber slices
- 1 cup artichokes in brine, halved
- ½ cup banana peppers sliced
- 1 cup hearts of palm sliced into rounds
- 1 (5 oz) container fresh baby spinach
Dressing
- 2 tbsp avocado oil or use aquafaba if oil-free
- 2 tbsp maple syrup
- 2 tbsp spicy brown mustard
- 1 tbsp tahini
- 2 tbsp water
- ¼ cup red wine vinegar
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin
- ¼ tsp smoked paprika
- 1 tsp dried dill
Instructions
- Cook quinoa according to package instructions and allow it to cool to room temperature. Using an Instant Pot would be a time saver, if you have one.
- Prepare the dressing. Combine all dressing ingredients in a small bowl or mason jar. Set aside.
- Drain and rinse chickpeas. Place them in a large bowl and add remaining ingredients, except for the quinoa and spinach.
- Measure ¼ cup of dressing and pour it over the chickpea and veggie mixture. Stir to combine, adding more dressing if desired.
- Divide the chickpea mixture evenly between 5 meal containers. Then, layer ½ cup of quinoa on top of the chickpea mixture in each container. Next, add a layer of spinach to the containers as your final layer. The spinach will stay crisp if you do not mix it into the rest of the vegetables and quinoa.
- Put the lid on your containers and celebrate having lunches made for a week!