YOUR SOLIN GENERATED RECIPE
Fresh Mediterranean Quinoa Bowl with Chickpeas
Enjoy a vibrant Mediterranean bowl featuring fluffy quinoa, tender chickpeas, grilled firm tofu, and a medley of fresh vegetables, accented with tangy feta, briny Kalamata olives, and a zesty lemon-olive oil dressing. This refreshing bowl celebrates bright flavors and textures, perfect for a nourishing midday meal.
INGREDIENTS
1/2 cup cooked quinoa
2/3 cup cooked chickpeas
3 ounces grilled firm tofu
1 ounce crumbled feta cheese
1/4 cup shelled edamame
1/2 cup halved cherry tomatoes
1/4 medium cucumber, diced
1/8 small red onion, thinly sliced
3 Kalamata olives, sliced
1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
PREPARATION
Prepare the quinoa according to package instructions and let it cool.
Rinse and drain the chickpeas if using canned, or use pre-cooked chickpeas.
Slice the tofu into cubes and grill or pan-sear until lightly golden.
In a large bowl, combine the cooled quinoa, chickpeas, grilled tofu, and edamame.
Add the cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives.
Crumble the feta cheese over the mixture.
Drizzle extra-virgin olive oil and fresh lemon juice over the bowl.
Toss gently to combine all ingredients evenly.
Garnish with chopped fresh parsley before serving.