Gluten-Free

Loaded Quinoa Bowl

When time is in short supply, grab what’s on offer in your pantry to make a quick and tasty quinoa bowl!

Loaded Quinoa Bowl
Gregory James

Video: Loaded Quinoa Bowl

When time is in short supply, grab what’s on offer in your pantry to make a quick and tasty quinoa bowl!

Servings
2
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

  • 1/2 cup quinoa
  • 8 thin spears asparagus, trimmed and chopped (about 1 1/2 cups)
  • 1/2 cup thinly sliced radish or red bell pepper
  • 1 cup BPA-free canned chickpeas (aka garbanzo beans), drained and rinsed (
  • TRY:
  • Eden Organic Garbanzo Beans)
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh dill, cilantro and/or parsley
  • 1/4 cup crumbled low-fat feta cheese
  • 1 tbsp sliced raw unsalted almonds
  • 1 1/2 tsp extra-virgin olive oil
  • Sea salt and fresh ground black pepper, to taste

Preparation

  1. :
  2. In a medium saucepan, bring 1 cup water and quinoa to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed, 10 to 15 minutes. During the last minute of cooking, add asparagus and cover. Remove from heat and set aside, covered, for 15 minutes. Fluff with a fork and let cool to room temperature, about 15 minutes.
  3. Add radish, chickpeas, lemon juice, herbs, cheese, almonds and oil. Toss to combine and season with salt and pepper.

Nutrition Information

  • Serving Size 1 1/2-cup Loaded Quinoa Bowl
  • Calories 394
  • Carbohydrate Content 58 g
  • Cholesterol Content 5 mg
  • Fat Content 11 g
  • Fiber Content 11 g
  • Protein Content 19 g
  • Saturated Fat Content 2 g
  • Sodium Content 341 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g