Vegetarian Quinoa Bowl
Recipe - Welcome
Vegetarian Quinoa Bowl
0
Servings4
Cook Time25 Minutes
Calories460
Ingredients
1 Tbs Brookshire’s Canola Oil
1 cup canned chickpeas, rinsed and dried
1/2 cup mushrooms, sliced
1/4 cup red onion, diced
2 Tbs fresh lemon juice
1 cup frozen shelled edamame (soybeans), thawed
1/2 cup bell pepper, diced
1/2 tsp Brookshire’s Salt, divided
1/2 tsp black pepper, divided
2 cups quinoa, cooked
2 Tbs red wine vinegar
1/3 cup extra virgin olive oil
1/4 cup feta cheese, crumbled
2 Tbs carrots, grated
2 Tbs almonds, sliced
Directions
- In a sauté pan over high heat, add canola oil, chickpeas, mushrooms and onion. Stir to coat. Cook for about 5 minutes until chickpeas and mushrooms begin to brown and onions are soft. Turn heat to low. Add lemon juice. Stir to combine. Add edamame and bell pepper. Cook for about 1 minute, just to warm through. Stir in 1/4 teaspoon each of salt and pepper. Remove from heat.
- In a large bowl, combine quinoa with the vegetables. Stir in the vinegar, olive oil, and remaining salt and pepper. Add the feta. Divide between 4 serving bowls. Top with grated carrots and sliced almonds.
Nutritional Information
Calories: 460, Fat: 29 g (5 g Saturated Fat), Cholesterol: 9 mg, Sodium: 588 mg, Carbohydrates: 35 g, Fiber: 8 g, Protein: 15 g.
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings
460
Calories
Directions
- In a sauté pan over high heat, add canola oil, chickpeas, mushrooms and onion. Stir to coat. Cook for about 5 minutes until chickpeas and mushrooms begin to brown and onions are soft. Turn heat to low. Add lemon juice. Stir to combine. Add edamame and bell pepper. Cook for about 1 minute, just to warm through. Stir in 1/4 teaspoon each of salt and pepper. Remove from heat.
- In a large bowl, combine quinoa with the vegetables. Stir in the vinegar, olive oil, and remaining salt and pepper. Add the feta. Divide between 4 serving bowls. Top with grated carrots and sliced almonds.
