Greek Style Lemon Quinoa and Balsamic Chickpeas Power Bowl
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
Vegetables
- 3 cups raw kale chopped
- 1 roma tomato cored and chopped
- ½-1 cucumber chopped
- ¼ small red onion
Whole Grain
- ¼ cup dry quinoa
Protein
- 1 cup canned chickpeas drained and rinsed
- ¼ cup feta
Healthy Fat
- 2 Tablespoon olive oil
- 10 kalamata olives
Seasonings
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon lemon juice about ½ of one lemon
- ½ cup vegetable stock
Ingredients
Vegetables
Whole Grain
Protein
Healthy Fat
Seasonings
|
Instructions
- In a small pot bring stock to a boil. Add quinoa and reduce heat to a simmer. Cover with a tight-fitting lid and cook about 15 minutes, or until the grain is translucent.
- In a small jar with a tight-fitting lid, combine olive oil and vinegar, and shake vigorously until creamy.
- Divide the kale, quinoa, chickpeas, tomato, cucumber, onion, olives, and feta between two bowls. Top with dressing.Recipe by Lindsey McCoy. Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars. Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr
Recipe Notes
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr