Name: Lemon-Herb Chickpea and Quinoa Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 tbsp dry quinoa; 0.25 cup water; 0.5 cup canned chickpeas; 1 cup non-fat Greek yogurt; 2 tbsp hemp hearts; 0.5 oz feta cheese; 0.5 cup baby spinach; 0.5 cup cucumber; 1 tbsp lemon juice; 0.5 tsp extra virgin olive oil; 1 tbsp fresh parsley; 1 tsp fresh dill; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

481 calories

Protein: 41g; 32% of calories
Carbs: 49g; 39% of calories
Fat: 16g; 28% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the quinoa thoroughly in a fine-mesh sieve to remove any natural bitterness.
Combine quinoa and water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed and grains are fluffy.
Rinse and drain the chickpeas, then dice the cucumber and finely chop the fresh parsley and dill.
In a small bowl, whisk the Greek yogurt with lemon juice, garlic powder, sea salt, black pepper, and half of the herbs until smooth and creamy.
Toss the warm quinoa and chickpeas with the baby spinach, cucumber, olive oil, and the remaining fresh herbs until the spinach slightly wilts.
Spread the herb-yogurt mixture at the base of your bowl and top with the quinoa-chickpea salad.
Finish by sprinkling the hemp hearts and crumbled feta cheese over the top for a nutty texture and a significant protein boost.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes