Pregnancy Friendly Turmeric Quinoa Bowl

Total time45 min

Prep time20 min

Cook time25 min

4.6

(4)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed well
3 cups water
½ tsp salt

For the vegetables

2 tbsp olive oil, divided
1 medium zucchini, diced into ½-inch pieces
1 medium red bell pepper, diced
2 cups broccoli florets, cut into small pieces
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp salt

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp olive oil
2 tbsp water
1 clove garlic, finely grated
¼ tsp salt

For the bowl

1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
¼ cup fresh parsley, roughly chopped
2 tbsp pumpkin seeds
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the rinsed quinoa, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes, until bright green and beginning to char at the edges.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!