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Tabbouleh Quinoa Bowls

This flavorful bowl is even better when eaten the next day! Perfect refreshing but satisfying dish.
Prep Time45 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Mediterranean
Keyword: tabbouleh
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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