Mediterranean Quinoa Bowl


  • 1 cup tri color quinoa
  • 1/2 cup Chickpeas – drained & rinsed
  • Cauliflower – cut into florets
  • 1/8 cup Roasted red pepper strips
  • 1/4 bunch fresh curly parsley – chopped
  • Lemon – juiced
  • 1 Tbsp Olive oil
  • 1 tsp Dried thyme
  • 1 tsp Garlic powder
  • Salt


For quinoa:

•Bring 2 cups water and 1 cup cooked quinoa to a bowl.

•Reduce heat to Med-low and once the water has reduced to a simmer, cover and cook for 15 min.

•Fluff with a fork & set aside.

For cauliflower:

•Pre-heat oven to 425

•Add cauliflower florets to a bowl and drizzle with olive oil, garlic powder, dried thyme & a large pinch of salt.

•Roast on a lined baking sheet for 15 minutes.

•Remove from oven and set aside.


•In a bowl add 1 cup cooked quinoa, 1/2 cup chickpeas, 1/2 cup roasted cauliflower, roasted red pepper strips & parsley. Stir to combine.

•Season with lemon juice, and a sprinkle of salt and garlic powder to taste.


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