this protein packed power bowl is bursting with flavors. Even my white rice loving husband went back for seconds! It’s fairly easy to pull together and feel free to customize the veggies for what you enjoy. Tag me @reshmomlife if you make this!
INGREDIENTS
½ cup dry quinoa
1 cup vegetable broth
2-3 bay leaves
½ tsp cumin
1 tbs each ground ginger and garlic
1 cup chopped veggies or chopped broccoli slaw
½ zucchini pieces
½ cup chopped parsley
1 can fire roasted tomatoes, blended
1 cup cooked chickpeas
1 tsp red chili powder (to taste)
Salt to taste
Garnish – Kalamata olives, feta cheese, tahini, green onions, parsley, chopped Persian cucumber, halved cherry tomatoes, radishes, avocados, roasted red peppers
METHOD
1 Rinse quinoa twice in cold water. Cook quinoa and bay leaves in vegetable broth for 10 min in the Instant Pot (or on the stove). Fluff the quinoa once cooked
2 Add oil to a pot, add cumin, and let splutter. Add ginger, garlic, veggies, zucchini, and parsley. Cook for approx. 1 min and set aside
3 In the same pot, add the blended tomatoes, chili powder, and cooked chickpeas. Mix together and add quinoa and salt. Lightly mix it all together
4 Plate quinoa and add garnish as you wish – I used tahini, parsley, olives, and radishes. Enjoy!
Tags: Mediterranean, Healthy
