YOUR SOLIN GENERATED RECIPE
Crunchy Mediterranean Chickpea Quinoa Bowl
A vibrant bowl featuring fluffy quinoa mixed with hearty chickpeas, tangy feta, and crisp garden vegetables, all tossed in a zesty lemon-yogurt dressing and accented with a light touch of egg white for extra protein. Enjoy a satisfying crunch with every bite and the comforting Mediterranean flavors that make this bowl a perfect, balanced meal any time of the day.
INGREDIENTS
1/2 cup cooked quinoa
3/4 cup canned chickpeas, drained
1 oz crumbled feta cheese
1/2 cup chopped cucumber
1/2 cup halved cherry tomatoes
2 tbsp chopped red onion
5 kalamata olives
1 tsp olive oil
1 tbsp lemon juice
100g nonfat Greek yogurt
1 large egg white (cooked)
PREPARATION
Prepare the quinoa according to package instructions if not already cooked, then let it cool slightly.
In a large bowl, combine the cooled quinoa with the drained chickpeas.
Add chopped cucumber, halved cherry tomatoes, and red onion to the bowl.
Gently fold in the crumbled feta cheese and sliced kalamata olives.
In a small bowl, whisk together the olive oil, lemon juice, and nonfat Greek yogurt until smooth.
Independently, cook the egg white either by scrambling lightly or poaching, then chop into small pieces.
Drizzle the yogurt dressing over the quinoa mixture and top with the cooked egg white.
Toss gently to combine all ingredients, ensuring the dressing is evenly distributed.
Serve immediately and enjoy your crunchy, Mediterranean-inspired bowl.