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Crispy Lemon Herb Quinoa Bowl - A Nutritious and Flavorful Dinner

This Crispy Lemon Herb Quinoa Bowl is a delightful blend of textures and flavors, featuring protein-packed quinoa tossed with fresh herbs and a zesty lemon dressing. Perfect for a healthy dinner, this dish is both satisfying and easy to prepare!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Quinoa
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil for sautéing
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
For the Crispy Topping
  • 1 cup chickpeas canned and drained
  • 1 tablespoon olive oil for tossing
  • 1/2 teaspoon paprika smoked or sweet
  • 1/4 teaspoon cumin optional
  • 1/4 teaspoon salt to taste
For the Dressing
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest zest from 1 lemon
  • 2 tablespoons olive oil extra virgin
  • 1/2 teaspoon dijon mustard for flavor
  • 1/4 teaspoon black pepper freshly ground
For Garnish
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled, optional

Method
 

Cooking the Quinoa
  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add the rinsed quinoa to the saucepan, stirring to combine with the garlic. Toast the quinoa for about 2 minutes.
  3. Pour in the vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and liquid is absorbed.
  4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Preparing the Crispy Topping
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, paprika, cumin, and salt until evenly coated.
  3. Spread the chickpeas on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy, stirring halfway through.
Making the Dressing
  1. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, dijon mustard, and black pepper until well combined.
Assembling the Bowl
  1. In serving bowls, layer the cooked quinoa, top with crispy chickpeas, and drizzle with the lemon dressing.
  2. Garnish with chopped fresh parsley and crumbled feta cheese if desired.
  3. Serve warm and enjoy your nutritious dinner!

Notes

Feel free to customize your bowl with additional toppings such as avocado, roasted vegetables, or nuts for extra crunch. This recipe is versatile and can be made gluten-free by ensuring all ingredients are certified gluten-free.