Dry quinoa
120 g
Meals
Grain bowls.
Quinoa, spiced chickpeas and vegetables with a lemon-tahini dressing.
- Makes
- 2 bowls
- Hands-on
- 15 minutes
- Total time
- 30 minutes
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For 2 bowls.
Canned chickpeas
1 × 400 g can, drained
Olive oil
1 teaspoon for chickpeas plus 3 tablespoons dressing
Ground cumin
1 teaspoon
Ground coriander
1 teaspoon
Lemon juice
2 tablespoons
Tahini
1 tablespoon
Chopped cucumber and tomato
2 cups total
Leafy greens
1 cup
Hummus
2–4 tablespoons
Mixed seeds
2 tablespoons
Salt and pepper
To taste
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Saucepan
Cooks quinoa.
Baking dish
Roasts chickpeas.
Mixing bowl
Combines dressing.
STEP BY STEP
Make it
Cook
Heat oven to 350°F. Cook quinoa according to its package.
Roast
Toss drained chickpeas with 1 teaspoon oil, cumin, coriander and seasoning. Roast 15 minutes, shaking halfway.
Dress
Whisk remaining oil with lemon juice, tahini and seasoning.
Assemble
Divide quinoa, vegetables, greens and chickpeas between bowls. Add hummus, dressing and seeds.
Good to know
- Dry the drained chickpeas before roasting.
- The vegetable selection is a starting combination; no nutrition targets are implied.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Prepared grain bowl
A complete bowl to heat or serve according to its label.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Grains & Legumes Nutrition Council: The Best Grain Bowl — Ingredient amounts and preparation method.