Quinoa Bowl with Crunchy Chickpeas & LemonFeta dressing

Quinoa Bowl with Crunchy Chickpeas & LemonFeta dressing

Based on 0 ratings
Ceci

Ceci

Community member

"Easy recipe for a healthy, nutritious, and fresh bowl with a twist. The crunchy chickpeas can also be cooked in bigger quantity and eaten afterwards as a healthy snack. The lemony-feta cheese dressing sauce is a delicious addition! "

Difficulty

Easy 👌

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
250 g
Chickpeas
120 g
baby spinach
100 g
Champignon mushrooms
1 tbsp
sweet paprika powder
1 pinch
salt
1 tbsp
extra-virgin olive oil
1 pinch
pepper
1 pinch
chili flakes
lemon zest
100 g
yogurt
200 g
feta cheese
parsley
1 clove
garlic
1 tbsp
extra-virgin olive oil
1 tsp
lemon juice
1 tbsp
lemon juice
100 g
quinoa
1 pinch
salt
  • Step 1/4

    Get some pre-boiled chickpeas and season them with a bit of oil, sweet paprika powder, chili flakes, salt and pepper. Place them on a tray and bake at 180 degrees for 30 minutes
    • 250 g Chickpeas
    • 1 tbsp sweet paprika powder
    • 1 pinch salt
    • 1 tbsp extra-virgin olive oil
    • 1 pinch pepper
    • 1 pinch chili flakes

    Get some pre-boiled chickpeas and season them with a bit of oil, sweet paprika powder, chili flakes, salt and pepper. Place them on a tray and bake at 180 degrees for 30 minutes

  • Step 2/4

    Set the quinoa to boil following the packaging instructions. In the meantime you can prepare the dressing sauce - set a bit of feta cheese aside and blend together the rest of feta cheese with yogurt, garlic, parsley, lemon juice, salt and pepper. You can top the dressing sauce with some lemon zest and a pinch of paprika powder.
    • lemon zest
    • 100 g yogurt
    • 200 g feta cheese
    • parsley
    • 1 clove garlic
    • 1 tsp lemon juice

    Set the quinoa to boil following the packaging instructions. In the meantime you can prepare the dressing sauce - set a bit of feta cheese aside and blend together the rest of feta cheese with yogurt, garlic, parsley, lemon juice, salt and pepper. You can top the dressing sauce with some lemon zest and a pinch of paprika powder.

  • Step 3/4

    Optional to add raw champignon mushrooms - if so carefully wash & peel the champignon mushrooms. Then add them to a bowl with the baby spinach leaves and season with oil, salt and lemon juice.
    • 1 tbsp extra-virgin olive oil
    • 1 tsp lemon juice
    • 1 pinch salt
    • 120 g baby spinach
    • 100 g Champignon mushrooms

    Optional to add raw champignon mushrooms - if so carefully wash & peel the champignon mushrooms. Then add them to a bowl with the baby spinach leaves and season with oil, salt and lemon juice.

  • Step 4/4

    Add the cooked quinoa and spinach & mushroom salad to a bowl. Add the feta cheese you had previously set aside cut in cubes and the crunchy chickpeas. Top it with the lemony feta dressing sauce and enjoy!
    • 100 g quinoa

    Add the cooked quinoa and spinach & mushroom salad to a bowl. Add the feta cheese you had previously set aside cut in cubes and the crunchy chickpeas. Top it with the lemony feta dressing sauce and enjoy!

  • Enjoy your meal!

    Quinoa Bowl with Crunchy Chickpeas & LemonFeta dressing

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