Quinoa Power Bowls
with Chickpeas & Stuffed Grape Leaves
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- 6 oz precooked quinoa
- 13.4 oz chickpeas
- 4 brown rice stuffed grape leaves
- ½ oz fresh dill
- ¼ cup dried tart cherries
- ¼ cup lemon vinaigrette
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.
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.