vegetarianhigh-proteinquick
Lemon Herb Quinoa Bowl
A zesty, protein-rich bowl bursting with fresh herbs and roasted chickpeas. Ready in 20 minutes and endlessly customisable.
Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty:easy
Ingredients
Servings:2
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 400 g canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 large lemon, zested and juiced
- 1 clove garlic, minced
- 1 handful fresh parsley, chopped
- 1 handful fresh mint, chopped
- ½ tsp cumin
- 1 pinch salt and pepper
Method
- 1
Cook quinoa in vegetable broth according to package instructions (about 15 min). Fluff with a fork and let cool slightly.
- 2
While quinoa cooks, heat 1 tbsp olive oil in a pan over medium-high heat. Add chickpeas and cumin, cook for 5–7 minutes until golden and crispy. Season with salt.
- 3
Whisk together remaining olive oil, lemon juice, lemon zest, and garlic to make the dressing.
- 4
Toss warm quinoa with the dressing, parsley, and mint.
- 5
Divide into bowls, top with crispy chickpeas and any optional extras. Serve immediately.
Nutrition per serving
420kcal
Calories
18g
Protein
52g
Carbs
14g
Fat