Easy Grain Bowl

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

Seasoned Quinoa (shown here)

White or Brown Rice (season like the quinoa)

Farro

Bulgur Wheat

Millet

2 15-ounce can chickpeas*

2 small garlic cloves

2 tablespoons olive oil

1/2 teaspoon smoked paprika or regular paprika

1 teaspoon kosher salt

1 recipe Tahini Sauce

1 pint cherry tomatoes

1 English cucumber

1/2 cup Kalamata olives (optional)

1/4 red onion

Instructions

Make the grain:

Go to Seasoned Quinoa to make the quinoa, or follow the other whole grain recipes listed above. The quinoa takes about 25 minutes total, so use the cook time to prepare the remaining ingredients.

Make the chickpeas

Drain and rinse the chickpeas. Mince the garlic. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through.

Make the sauce

Make the Tahini Sauce. (Or, try Lemon Dill Sauce or Creamy Cilantro Sauce.)

Prep the veggies

Slice the tomatoes in half. Slice the cucumber. Slice the red onion.

Assemble the bowls

Place the quinoa and chickpeas in the bowl. Add the fresh veggies and drizzle with the sauce. (Meal prep notes: You can make quinoa, chickpeas, and dressing in advance: quinoa stores refrigerated 5 days and chickpeas store 3 to 4 days, and the dressing stores 1 month.)

Nutrition

• Taille de Portion: (with quinoa)
• Calories: 607
• Lipides Totaux: 30.1 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 760 mg
• Glucides Totaux: 69.2 g
• Fibres Diététiques: 15.4 g
• Sucres Totaux: 3.9 g
• Protéines: 21.5 g