This week we’re presenting a super colorful, protein rich quinoa bowl that is brimming with nutritious roasted veggies and spicy garbanzo beans. The mild yet salty feta on top helps to bring the whole bowl together. Should you decide to omit the feta cheese, this dish easily goes from vegetarian to vegan!

This dish is absolutely bursting with intense flavor. The nutty quinoa, spicy chickpeas, crunchy pomegranate seeds, roasted vegetables, and the salty feta all work together and are enhanced by a tangy lemon tahini dressing. Be sure to prep ahead and pack up to enjoy a healthy lunch option all week long. We hope you enjoy this brightly colored, intensely flavored, and healthy lunch bowl.

Enjoy!

Quinoa and Roasted Vegetable Bowl

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• Author: sgauley
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Description

A brightly colored, intensely flavored, and healthy lunch bowl. 

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Ingredients

Scale 1x2x3x

• 1 (15.5 oz) canned chickpeas, drained and rinsed 
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon cumin
• 1 tablespoon dried parsley flakes
• 1⁄2 Vidalia onion diced
• 1⁄2 orange pepper diced
• 1⁄2 yellow pepper diced
• 1 tablespoon olive oil 
• 3 ounces spinach 
• 1 cup tri-colored quinoa 
• 3–4 ounces feta cheese, crumbled 
• 1 (14.5 oz) canned beets [You will only use half of the can. Save the other half of the can when you decide to make the recipe again ;)]
• 1/2 cup pomegranate seeds  

Dressing 

• juice from 1 lemon 
• 4 tablespoons sesame oil  
• 2 tablespoons tahini paste  

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Instructions

1. Rinse and drain the chickpeas and place onto a large sheet tray.
2. Season with salt, pepper, cayenne, cumin, and parsley flakes.
3. Bake at 425F for 20 minutes or until crispy. Remove and allow to cool.
4. Dice Vidalia onion, orange pepper, and yellow pepper and place into a saucepan with 1 tablespoon of olive oil.
5. Sautée vegetables for 18-22 minutes adding in the spinach the last 3 minutes and stirring constantly until wilted.
6. Prepare and cook the 1 cup quinoa according to the package instructions.
7. Assemble the bowl. Scoop about 1/2 cup of cooked quinoa, veggies, and chickpeas into a bowl. Top with a tablespoon of crumbled feta cheese, a few slices of beets and 1 tablespoon of pomegranate seeds.
8. Create dressing by whisking together lemon juice, tahini, and sesame oil.
9. Drizzle over all the ingredients and enjoy.

 

Notes

You can prepare this and divide equally into containers to enjoy for lunch during the week. 

We like to heat slightly or allow to come to room temperature before enjoying. 

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: lunch