This veggie-packed Mediterranean grain bowl boasts big, bright flavors and comes together quickly on a weeknight.
Prep
30 minCook
20 minReady In
25 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 2 tablespoons lemon juice | |
| 3 tablespoons extra-virgin olive oil | |
| 2 tablespoons chopped fresh mint | |
| 2 tablespoons chopped fresh dill | |
| 1/2 teaspoon ground black pepper | |
| 1 English cucumber, seeded and diced | |
| 14-ounces of Chickpeas , rinsed, drained and cooked | |
| 9 ounces of Quinoa, cooked | |
| 6 cups spring mix | |
| 1 avocado, quartered and sliced | |
| 2 medium red beets, cut into thin matchsticks | |
| 1/2 cup pitted Kalamata olives | |
| 1/4 cup toasted pine nuts | |
| 1 lemon, cut into wedges | |
| 1 teaspoon kosher salt |
| 1. | In a medium bowl, whisk together lemon juice and olive oil with parsley, mint, dill, salt and pepper. |
| 2. | Add cucumber and toss, then spoon cucumber into a separate bowl, leaving the herb mixture behind. |
| 3. | Next, add the garbanzo beans to the herb mixture, toss to coat and set aside. |
| 4. | To assemble, place ½ cup cooked grains in each of the 4 serving bowls. |
| 5. | Add spring mix to bowls, then top with cucumbers, garbanzo beans, avocados, beets, olives and pine nuts. |
| 6. | Tuck a wedge of lemon into each bowl and serve. |
