Protein-Packed Veggie Quinoa Bowl

🥘 Ingredients

• 70g quinoa (dry)
• 100g canned chickpeas (drained and rinsed)
• 80g cherry tomatoes (halved)
• 80g cucumber (diced)
• 40g baby spinach
• 60g red bell pepper (diced)
• 1 small carrot (grated)
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

👨‍🍳 Instructions

1. 1
   Cook the quinoa according to package instructions; set aside to cool.
2. 2
   In a small bowl, whisk together lemon juice, tahini, olive oil, cumin, salt, and pepper to create the dressing.
3. 3
   In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, spinach, red bell pepper, and grated carrot.
4. 4
   Drizzle the dressing over the salad and toss everything together until well combined.
5. 5
   Serve in a bowl and garnish with fresh parsley.

📊 Nutritional Information

• Dietary Fiber: 10g
• Vitamin C: 80mg (89% DV)
• Iron: 5mg (36% DV)
• Calcium: 110mg (8% DV)
• Vitamin A: 2800 IU (56% DV)
• Potassium: 700mg (20% DV)

💡 Cooking Tips

• Rinse quinoa under cold water before cooking to remove bitterness.
• Make the dressing in advance and refrigerate for an extra burst of flavor.
• You can meal-prep all veggies ahead for a quick dinner.
• Add a squeeze of extra lemon on top before serving for more zest.
• Avoid skipping chickpeas for a protein boost that keeps you fuller longer.