Tabbouleh Quinoa Bowls
This flavorful bowl is even better when eaten the next day! Perfect refreshing but satisfying dish.
Servings: 0
Equipment
- grill pan or grill
- rice cooker or Instant pot
Ingredients
Quinoa Tabbouleh
- 2 cups quinoa cooked
- 1/2 seedless cucumber chopped
- 2 tomatoes chopped
- 1 lemon to juice
- 1 cup parsley chopped
- 2 tbsp olive oil OPTIONAL
Spiced Chickpeas
- 1-1.5 can garbanzos drained and rinsed
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1 tbsp olive oil OPTIONAL
Additional Ingredients
- 1-2 zucchinis thinly sliced
- 1.5-2 cups hummus
Instructions
- If cooking quinoa, cook according to package instructions. If using a rice cooker or an Instant pot, cook as you would white rice. If using already cooked quinoa, skip this step.
- In a bowl, combine chickpeas with salt and all the spices. OPTIONAL: oil the chickpeas before adding spices.
- Preheat the oven to 400°F. Roast the chickpeas on a foil-lined baking sheet for 20-25 minutes.
- While the chickpeas are roasting In a bowl, combine quinoa, parsley, chopped tomatoes and chopped cucumber. Squeeze in the juice of one lemon. OPTIONAL: add olive oil. Mix everything together. Set aside.
- Grill the zucchinis (or fry in a grill pan) for 3-4 minutes per side to get grill marks. The zucchini slices should be softened but not mushy. Set aside.
- Pull the garbanzos from the oven and let cool.
- Layer the tabbouleh, the zucchini and the garbanzos in individual serving containers or on large container. Top with dollops of hummus. Serve cold.
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