This beautiful sunshine filled bowl is the perfect supper during a sunny day. It is filled with 2 proteins: quinoa and chickpeas (in the roasted bell pepper and lemon dressing). This Mediterranean dish is filled with tomatoes, cucumber, spinach, quinoa, black olives and is topped with roasted bell pepper and lemon dressing. This recipe is super easy and delicious!
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preparation time: 10 min
Total time: 15 min - difficulty level: 1
- recipe ID: PB31
- cuisine region: mediterranean
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You will need
- knife
- cutting board
- medium pot
- water
- salt
Preparation
1
Start the quinoa: Cook the quinoa like pasta.
Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 minutes. Using a strainer, strain and rinse the quinoa.
2
Heat the chickpeas & finish the quinoa: Add the lemon chickpeas to the quinoa. Let heat through while completing step 3.
Using a strainer, strain and rinse the quinoa.
3
Prepare the vegetables & olives: Wash and rinse all produce. Cut the tomatoes in medium dices. Slice the cucumber. Remove the pits from the kalamata olives.
4
Serve – Bowl style: In individual bowls place the quinoa, spinach, cucumber, tomatoes and kalamata olive. Drizzle each bowl with sundried tomato lemon hummus. Serve. Serve. Combine all the ingredients together before eating to ensure a perfect bite everytime.
Drizzle each bowl with sundried tomato lemon hummus. Serve.
Zesty tip: This dish is also delicious the following day. Add the hummus just before eating – the vegetables will stay crunchy.
Bon Appétit!
Ingredients
included
2 portions
4 portions
6 portions
Health Fact
Dr. Craig Herrington, Naturopath
Regina Naturopathic
LEMON
Lemon are not only a rich source of vitamin C, but the juice can also help the body extract beneficial phytonutrients from other food. One study found that adding lemon to vegetables made the nutrients in those vegetables 30% more absorbable!
Cooking with Kids
Lacey Engel, Dietician
Beyond Baby Nutrition
Cooking for kids?
Slowly introduce new flavours to children: e.g. Sundried tomatoe lemon hummus.
Making this recipe with kids?
Ask the child to help in step 3 & 4.
- Wash and rinse all produce. Remove the pits from the kalamata olives.
- Serve
Recommended Wine Pairing
JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04
COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
