Mediterranean Quinoa Chickpea Bowl

1. 1
   prep · ~15 min

   Cook the quinoa.

   Rinse quinoa under cold water. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork.

2. 2
   prep

   Prepare the chickpeas.

   If using dried chickpeas, soak overnight, then boil until tender. Drain and set aside to cool slightly. If using canned, simply drain and rinse.

3. 3
   prep

   Chop the vegetables.

   Dice the cucumber and bell pepper. Halve the cherry tomatoes. Thinly slice the red onion. Halve the olives.

4. 4
   mix · ~1 min

   Make the lemon-herb dressing.

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano until well combined.

5. 5
   assemble · ~2 min

   Assemble the bowls.

   In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, and parsley. Pour the dressing over and toss gently to coat evenly.

6. 6
   serve

   Serve at room temperature or chilled.

   Divide the mixture into bowls. This dish tastes great immediately but also develops deeper flavor after 15-20 minutes of resting.

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