ONE-POT QUINOA AND CHICKPEA BOWL
One-Pot Quinoa and Chickpea Bowl is a simple and protein-rich meal that offers a perfect balance of flavour, nutrition and convenience. This dish is packed with the goodness of quinoa, which provides all nine essential amino acids and chickpeas, which are an excellent source of plant-based protein and fibre. The combination of olive oil, lemon juice, salt and cumin enhances the dish with a vibrant Mediterranean flair. This chickpea bowl is ideal for quick lunches, light dinners or meal preparation. It’s not only delicious but also gluten-free, vegan-friendly and highly nutritious. The best part is that it is a one-pot meal, which makes cleanup a breeze.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Wheat / Gluten-Free, Dairy-Free, Nut-Free, Low Fat
DISH TYPE
Salad
INGREDIENTS
To prepare our One-Pot Quinoa and Chickpea Bowl, you’ll need the following ingredients:
- ¼ cup quinoa
- ½ cup of water
- ¼ cup cooked chickpeas
- ½ teaspoon olive oil
- ½ teaspoon lemon juice
- ¼ teaspoon cumin
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 246.1 kilocalories
- Carbohydrates: 38.9 grams
- Protein: 9.7 grams
- Fat: 0.6 grams
- Fibre: 6.2 grams
- Sodium: 481.6 milligrams
- Iron: 3.5 milligrams
- Calcium: 48.9 milligrams
- Potassium: 370.7 milligrams
- Saturated Fat: 0.7 gram
- Sugar: 2.0 grams
PREPARATION
- Select A Pot: Use a small saucepan with a tight-fitting lid to trap steam.
- Rinse The Quinoa: Wash under cold running water to remove any bitterness.
- Cook The Quinoa: Add quinoa and ½ cup of water to the pot. Bring to a rolling boil over medium flame, then reduce to the lowest simmer, cover and cook for 12 minutes.
- Rest Off Heat: Remove from heat and keep the lid on for 2 minutes so the steam finishes cooking the grains.
- Fluff The Quinoa: Lift the lid and gently separate the grains with a fork.
- Prepare Chickpeas: Rinse and drain chickpeas while the quinoa rests.
- Combine Ingredients: Stir chickpeas, olive oil, lemon juice, cumin and salt into the fluffy quinoa.
- Mix Well: Ensure everything is evenly coated, then serve warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Boost Flavour: Toast the quinoa for 2 minutes before adding water for a nuttier taste.
- Enhance Texture: For a crispier texture, lightly pan-fry the cooked quinoa and chickpeas.
- Make It Zestier: Add a pinch of lemon zest for extra citrusy freshness.
- Extra Protein: Mix in a tablespoon of hemp seeds for added nutrition.
- Adjust Seasoning: Taste and adjust cumin and salt as needed.
VARIATIONS
- Spiced Twist: Add a pinch of smoked paprika or cayenne for a bolder flavour.
- Green Boost: Stir in spinach, kale or parsley for extra nutrients.
- Hearty Addition: Top with avocado slices or roasted sweet potatoes.
- Crunch Factor: Sprinkle toasted almonds or sunflower seeds for added texture.
- Dressing Option: Drizzle with tahini sauce or balsamic glaze for extra depth.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Meal preparation: Prepare in advance and portion into meal preparation containers for grab-and-go meals.