Tomato, Cucumber and Chickpea Grain Bowls
By Daily SimmerThese vibrant grain bowls are perfect for making ahead and packing for lunch. Hearty quinoa, crisp cucumber, juicy tomatoes, and protein-packed chickpeas hold up beautifully in the refrigerator, while a bright, zesty lemon-mustard dressing brings everything together.
Ingredients
Contains Mustard
Directions
- Mark step 1 done
Rinse the quinoa (180g) under cold running water (5dl) to remove any bitterness. In a medium pot, combine the rinsed quinoa (180g) with the water (5dl) and salt. Bring to a boil over medium-high heat (about 5 minutes). Reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove the pot from the heat and let it rest, covered, for exactly 5 minutes. Fluff the grains with a fork, then transfer them to a wide, shallow dish to cool completely (about 30 minutes).
- Mark step 2 done
While the quinoa (180g) is cooling, prepare your vegetables. Halve the cherry tomatoes, dice the English cucumber, finely chop the red onion (0.5), and roughly chop the fresh parsley. Rinse and thoroughly drain the canned chickpeas (1 can).
- Mark step 3 done
In a small bowl or jar with a tight-fitting lid, whisk or shake together the olive oil (60ml), lemon juice (45ml), Dijon mustard (5ml), maple syrup (5ml), minced garlic, salt, and black pepper until completely smooth and emulsified.
- Mark step 4 done
Divide the completely cooled quinoa (180g) equally among four shallow, airtight containers. Arrange the prepared canned chickpeas (1 can), cherry tomatoes (250g), English cucumber, red onion (0.5), 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 2 hours of cooking; the bowls will keep safely for up to 4 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
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