Loaded Quinoa Bowl

When time is in short supply, grab what’s on offer in your pantry to make a quick and tasty quinoa bowl!

Photo: Gregory James

By Joanne Lusted

Serves: 2
Hands-on time: 15 minutes
Total time: 30 minutes

INGREDIENTS:

• 1/2 cup quinoa
• 8 thin spears asparagus, trimmed and chopped (about 1 1/2 cups)
• 1/2 cup thinly sliced radish or red bell pepper
• 1 cup BPA-free canned chickpeas (aka garbanzo beans), drained and rinsed (TRY: Eden Organic Garbanzo Beans)
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh dill, cilantro and/or parsley
• 1/4 cup crumbled low-fat feta cheese
• 1 tbsp sliced raw unsalted almonds
• 1 1/2 tsp extra-virgin olive oil
• Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

1. In a medium saucepan, bring 1 cup water and quinoa to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed, 10 to 15 minutes. During the last minute of cooking, add asparagus and cover. Remove from heat and set aside, covered, for 15 minutes. Fluff with a fork and let cool to room temperature, about 15 minutes.
2. Add radish, chickpeas, lemon juice, herbs, cheese, almonds and oil. Toss to combine and season with salt and pepper.

Nutrients per serving (1 1/2-cup Loaded Quinoa Bowl): Calories: 394, Total Fat: 11 g, Sat. Fat: 2 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 58 g, Fiber: 11 g, Sugars: 4 g, Protein: 19 g, Sodium: 341 mg, Cholesterol: 5 mg

TIP:
Prepare quinoa and asparagus in advance to save even more time! All you have to do when dinnertime approaches is combine cooked quinoa with veggies, herbs, cheese and nuts
!