Creado con IA
Mediterranean Chickpea Quinoa Bowl with Feta and Tahini
30 min 792 kcal por ración Fácil
Ingredientes
4 Raciones
- Dry quinoa60 g
- Cooked chickpeas120 g
- Feta cheese40 g
- Tahini15 g
- Olive oil10 g
- Zucchini150 g
- Red bell pepper100 g
- Cherry tomatoes100 g
- Lemon juice15 ml
- Fresh parsley10 g
- Ground cumin2 g
Preparación
- 1
Rinse the quinoa thoroughly under cold running water. Place it in a small saucepan with approximately 120 ml of water and bring to a boil.
- 2
Reduce the heat to low, cover, and simmer the quinoa for 12–15 minutes, or until the water is absorbed. Remove from the heat, let it rest covered for 5 minutes, and then fluff with a fork.
- 3
Cut the zucchini and red bell pepper into bite-sized pieces. Halve the cherry tomatoes and finely chop the fresh parsley.
- 4
Heat the olive oil in a skillet over medium-high heat. Add the zucchini and red bell pepper and cook for 5–7 minutes, stirring occasionally, until tender and lightly browned.
- 5
Add the cooked chickpeas and ground cumin to the skillet. Cook for another 2–3 minutes, stirring until the chickpeas are heated through and evenly coated.
- 6
In a small bowl, whisk the tahini with the lemon juice. Add a small splash of water as needed and whisk until the dressing is smooth and pourable.
- 7
Place the cooked quinoa in a serving bowl. Top with the sautéed vegetables and chickpeas, followed by the cherry tomatoes.
- 8
