It’s nearly that time of year again – back to school, back to work, back to uni…whether you’re packing lunchboxes for the first time this September or it’s become the norm for your working week then this quinoa bowl will ease you back in gently. Lots of veggies with a creamy dressing and a hearty grain to keep you full, what’s not to love!?
Ingredients
- ½ courgette, halved lengthways and sliced
- 1 red onion, cut into chunks
- ½ red pepper, cut into chunks
- ½ yellow pepper, cut into chunks
- 2 tablespoons extra-virgin olive oil
- 1 tin of chickpeas, drained and rinsed
- ½ tsp garlic granules
- 160g dried/uncooked quinoa
- 400ml vegetable stock
- 1 lemon, juiced
- 2 tbsp tahini
- Chopped fresh parsley, to garnish
Instructions
[1] Preheat the oven to 180ºc and line two baking trays with parchment paper.
[2] Scatter the veggies onto one tray and the chickpeas and garlic granules onto the other. Drizzle ½ tbsp of olive oil over each pan and toss together so everything is evenly covered.
[3] Place both trays into the oven to roast for 25 minutes.
[4] Meanwhile, rinse the quinoa well and cover with the vegetable stock. Bring to the boil and simmer for about 15 minutes, stirring every 5 minutes or so until the quinoa is cooked but still has a bit and hasn’t turned too mushy.
[5] Prepare the dressing by combining the lemon juice, remaining tbsp of olive oil, tahini, and a generous pinch of salt.
[6] Once the veggies have roasted, load each bowl [or lunchbox] up with the cooked quinoa, veggies and, chickpeas. Give them a good mix before drizzling over the dressing. Garnish with the chopped fresh parsley. Enjoy! *If you’re taking for lunch pack the dressing separately and drizzle on top just before eating*
Meal prep quinoa bowls was last modified: August 1st, 2022 by
Meal prep quinoa bowls was last modified: August 1st, 2022 by
