Quinoa Power Bowls with Chickpeas & Stuffed Grape Leaves

Quinoa Power Bowls

with Chickpeas & Stuffed Grape Leaves

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Lunch Beans/Legumes Grain Bowl Mediterranean American Nut-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes 10 minutes or less
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SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
470
FAT
21g
CARBOHYDRATES
74g
PROTEIN
17g

MAIN INGREDIENTS

  1. 6 oz precooked quinoa
  2. 13.4 oz chickpeas
  3. 4 brown rice stuffed grape leaves
  4. ½ oz fresh dill
  5. ¼ cup dried tart cherries
  6. ¼ cup lemon vinaigrette
Allergens: Soy
Nutrition

INSTRUCTIONS

1
Build the bowl
Make a 2 inch tear in the top of the quinoa bag and microwave for 1 minute. Drain and rinse the chickpeas. Roughly chop the grape leaves. Roughly chop the dill fronds.
2
Serve
Divide the quinoa between two serving bowls. Top with chickpeas, chopped grape leaves, dill, and dried cherries. When you’re ready to eat, drizzle with lemon vinaigrette.