Red Meat Allergy Friendly Mediterranean Grain Bowl with Turmeric Quinoa
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp salt
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For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For the bowls
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup dry-roasted pumpkin seeds
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel — the drier they are, the crispier they will roast. Toss them on a rimmed baking sheet with 1 tbsp olive oil, smoked paprika, and 1/4 tsp salt until evenly coated.
- 2
Spread the chickpeas in a single layer and roast for 25–30 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside.
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