Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine with 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to simmer for about 15-20 minutes until fluffy.
- Preheat your grill or grill pan over medium-high heat.
- In a large bowl, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil and spices.
- Grill vegetables for 5-7 minutes per side until tender and charred.
- In the same bowl as the veggies, mix in cooked quinoa, chickpeas, parsley, and lemon juice.
- Serve warm or chilled; enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 360
- Sugar: 5g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg