Chickpea Quinoa Bowl (Diabetic-Friendly, PCOS)

1. 1
   prep · ~5 min

   Prepare chickpeas and preheat oven.

   If using dried chickpeas, drain the soaking water and cook them in fresh water until tender, about 1-1.5 hours on the stovetop or 20 minutes in a pressure cooker. Drain and set aside. Preheat your oven to 400°F (200°C).

2. 2
   roast · ~25 min

   Roast the vegetables.

   1.On a large baking sheet, toss the chopped zucchini and bell pepper with 2 tablespoons of olive oil.

   2.Sprinkle with dried oregano, salt, and black pepper.

   3.Spread in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.

   TIPDon't overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two sheets if necessary.
3. 3
   boil · ~20 min

   Cook the quinoa.

   While the vegetables roast, combine the rinsed quinoa and 1.5 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

4. 4
   mix · ~3 min

   Make the lemon-tahini dressing.

   In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon of olive oil, and minced garlic. It will thicken at first. Add 2-3 tablespoons of water, one at a time, whisking until the dressing is smooth and has a pourable consistency. Season with a pinch of salt.

5. 5
   assemble · ~4 min

   Assemble the bowls.

   1.Divide the cooked quinoa evenly among four bowls.

   2.Top with the roasted vegetables and cooked chickpeas.

   3.Sprinkle with crumbled feta cheese and halved kalamata olives.
6. 6
   garnish · ~1 min

   Dress and garnish.

   Drizzle the lemon-tahini dressing over each bowl. Garnish generously with fresh chopped parsley and serve immediately.

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