Chickpea & Veggie Quinoa Bowl
by Tanvi Parikh
Macros
- Total calories
- 254
- Protein
- 22 g
- Carbs
- 45 g
- Fat
- 4 g
- Fiber
- 8 g
- Sugar
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 35 mg
- Potassium
- 703 mg
- Vitamin A
- 3846 IU
- Vitamin C
- 26 mg
- Calcium
- 73 mg
- Iron
- 4 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 125 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- ¼ cup Quinoa (dry)
- 1 leave Romaine (chopped)
- ¼ Cucumber (medium, chopped)
- ½ Tomato (medium, chopped)
- ¼ cup Chickpeas (cooked)
- 1 tbsp Lemon Juice
- 1½ tbsp Parsley (chopped)
Steps
Cook the quinoa according to the directions on the package, and set aside.
Divide the chopped romaine equally between bowls or plates. Top with equal amounts of quinoa, cucumber, tomatoes, chickpeas
Squeeze lemon juice overtop and garnish with parsley. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- More Flavor: Cook the quinoa with broth instead of water. Add your favorite dressing overtop.
- Additional Toppings: Olives, capers, avocado, or red onion.