Lunch Box: Mediterranean Quinoa Bowl

  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Ready-in: 30 minutes
  • 1.25 cup Quinoa
  • 1.5 cup Sprouted Chickpeas
  • 1 cup Feta (cubed)
  • 1 pint Sungold or Mixed Cherry Tomatoes (halved)
  • 2 cup Sweet Bell Peppers (diced)
  • 2 cup Cucumber (diced)
  • 2 tablespoon Mint (chopped)
  • 0.33 cup Red Onion (small dice)
  • 2 tablespoon Olive Oil
  • 1 teaspoon Black Pepper (freshly ground)
  • 1.5 teaspoon Kosher Salt
  1. Rinse 1.25 cup of quinoa and then combine with 1.75 cups of water in a pot. Add a 1.5 tsp of kosher salt and bring to a boil. Turn heat on low, cover and cook for 12 - 15 minutes. Let the quinoa cool for 5 minutes off the heat but still covered.
  2. Meanwhile, bring a small sauce pan of very salted water to a boil. Add chickpeas and cook until tender (~7 minutes). Be careful to not overcook. Drain and set aside to cool.
  3. When the quinoa is done, fluff with a fork and then transfer to a large bowl. Add the chickpeas, feta, tomatoes, peppers, onion, cucumbers and mint.
  4. Add olive oil, salt, black pepper and toss together. Taste and adjust seasoning as desired.
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