Greek Chickpea Quinoa Bowls
with olives / bell peppers / creamy lemon dill sauce / pine nuts

Name: Greek Chickpea Quinoa Bowls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 10 oz Broccoli florets, chopped; 1 Bell peppers, red, chopped; 1 Onions, medium and red, chopped; 1/4 cup Olives, pitted green or Kalamata, sliced; 1 tsp Dill, chopped; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 tsp Oregano, dried; 2 Tbsp Pine nuts (sub any nuts); 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Water; 1 tsp Lemon juice; ~2 cups Cooked quinoa (ingredients listed separately); 1 1/3 cups Quinoa, uncooked; 2 2/3 cups Stock, any type; 1 tsp Dill, chopped; 1 1/2 Tbsp Lemon juice; 1/2 tsp Honey; 1/2 cup Sour cream

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Lemon, dill, and oregano give these healthy quinoa and chickpea bowls fresh Mediterranean flair. Don't miss out on the creamy sauce that is great drizzled over top or served on the side.

Dependency

Quinoa Fried Rice

Ingredients

Metric

Servings:

Greek Chickpea Quinoa Bowls:

Garlic - 2 cloves , chopped
Broccoli florets - 10 oz , chopped
Bell peppers, red - 1 , chopped
Onions, medium and red - 1 , chopped
Olives, pitted green or Kalamata - 1/4 cup , sliced
Dill - 1 tsp , chopped
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oregano, dried - 1 tsp
Pine nuts - 2 Tbsp (sub any nuts)
Oil, cooking - 1 Tbsp + 1 Tbsp
Water - 1 Tbsp
Lemon juice - 1 tsp
Cooked quinoa (ingredients listed separately) - ~2 cups

Quinoa (x2 nights):

Quinoa, uncooked - 1 1/3 cups
Stock, any type - 2 2/3 cups

Creamy Lemon Dill Sauce:

Dill - 1 tsp , chopped
Lemon juice - 1 1/2 Tbsp
Honey - 1/2 tsp
Sour cream - 1/2 cup

Prep

Make quinoa - (This makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Garlic / Broccoli / Bell peppers / Onions / Olives - Prep as directed. Combine peppers and onions. Store other ingredients separately. (Can be done up to 5 days ahead)
Dill (for chickpea bowls and dressing) - Chop dill. (Can be done 1 day ahead)
Make creamy lemon dill sauce - Combine dill, lemon juice (portions for dressing), honey, and sour cream. Season with some salt and pepper.
Beans - Drain and rinse beans. Combine with dill (portion for chickpea bowls) and oregano.

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Make

Heat a skillet or wok over medium heat. Add pine nuts and saute, stirring frequently, until golden and toasted. Set pine nuts aside and return pan to heat.
Increase heat to medium-high and add first portion of oil. Add broccoli and saute for 1 minute. Add water and cover with a lid. Steam broccoli until tender, ~3 minutes.
To broccoli, add bell peppers and onions. Saute until tender, ~2 minutes more. Stir in olives. Season with some salt and pepper. Set vegetables aside and return pan to heat.
Add second portion of oil and then beans and saute until beans are golden brown, 3 to 4 minutes. In the last minute of cooking, add garlic. Remove from heat and squeeze lemon juice over top.
If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
Assemble bowls by topping quinoa with chickpeas and vegetables. Finish bowls with creamy lemon dill sauce and pine nuts on top. Enjoy!

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