Tomato, Cucumber and Chickpea Grain Bowls

• 180g quinoa
• 5dl water
• salt (a pinch)
• 250g cherry tomatoes
• 1 English cucumber
• 0.5 red onion
• 1 bunch fresh parsley
• 1 can canned chickpeas
• 60ml olive oil
• 45ml lemon juice
• 5ml Dijon mustard
• 5ml maple syrup
• 1 clove garlic
• salt (to taste)
• black pepper (to taste)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Rinse the quinoa under cold running water to remove any bitterness. In a medium pot, combine the rinsed quinoa with the water and salt. Bring to a boil over medium-high heat (about 5 min). Reduce the heat to low, cover, and simmer for 15 min until the liquid is absorbed. Remove the pot from the heat and let it rest, covered, for exactly 5 min. Fluff the grains with a fork, then transfer them to a wide, shallow dish to cool completely (about 30 min).

2. Mark step 2 done
   2

   While the quinoa is cooling, prepare your vegetables. Halve the cherry tomatoes, dice the English cucumber, finely chop the red onion, and roughly chop the fresh parsley. Rinse and thoroughly drain the canned chickpeas.

3. Mark step 3 done
   3

   In a small bowl or jar with a tight-fitting lid, whisk or shake together the olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until completely smooth and emulsified.

4. Mark step 4 done
   4

   Divide the completely cooled quinoa equally among four shallow, airtight containers. Arrange the prepared canned chickpeas, cherry tomatoes, English cucumber, red onion, and fresh parsley over the grains in distinct sections. Keep the dressing in separate small containers and drizzle it over the bowls right before eating. Seal the containers and refrigerate them within 120 min of cooking; the bowls will keep safely for up to 4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.