Quinoa Bowl with Chickpeas and Beet Hummus
Level up your lunch with this quinoa bowl with chickpeas and beet hummus, a nourishing mix rich in protein and fibre. Perfect for a complete, flavourful meal that's as pretty as it is filling.
The ingredients
- ½ cup dry quinoa
- 1 cup water
- 1 ½ cups cooked chickpeas
- 2 cups leafy greens, of choice
- 1 cup cucumber, chopped
- ¼ cup sliced almonds
- ½ cup beet hummus
- 2 tbsp pumpkin seeds
Balsamic dressing
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp Dijon mustard
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
The method
- In a small pot, add the quinoa and water. Bring to a boil, then reduce to medium heat, cover and simmer for about 15 minutes.
- Remove the pot from the heat and let cool. Set aside.
- In a jar, add all the dressing ingredients, close the lid and shake vigorously.
- In two bowls, add 1/4 cup hummus, 1/2 cup cooked quinoa, 1 cup leafy greens, 1/2 cup cucumber, 2 tbsp almonds, 3/4 cup chickpeas and 1 tbsp pumpkin seeds.
- Drizzle the dressing over each bowl and mix until all the ingredients are well combined.
My tips
Refrigerate for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 25 gFat
- 49 gCarbs
- 16 gFibre
- 20 gProtein
Quinoa is high in dietary fibre, which supports healthy digestion by regulating bowel movements and preventing constipation. Fibre also helps maintain a balanced gut microbiome.
Quinoa is linked to better heart health thanks to its high fibre content, which may help lower cholesterol and the risk of cardiovascular disease.
Quinoa's low glycemic index makes it an excellent choice for blood sugar management.
Beets have antioxidant and anti-inflammatory effects, which may help reduce inflammation and oxidative stress.
