Go Back
+ servings
These protein-packed veggie quinoa bowls will keep you full for hours. Look no further for a super healthy vegetarian dinner!
Print

Veggie Quinoa Bowls with Chickpeas and Pine Nuts

These protein-packed veggie quinoa bowls will keep you full for hours. Look no further for a super healthy vegetarian dinner!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 484kcal

Ingredients

  • 1 tbsp Oil
  • 2 Leeks chopped
  • 1 400g tin Chickpeas drained and rinsed
  • 2 Carrots peeled and juilenned
  • 2 Courgettes thinly sliced lengthways
  • 200 g Quinoa
  • 2 cloves Garlic crushed
  • 700 ml Vegetable Stock
  • 1 tsp Fresh Mint chopped
  • 2 tbsp Pine Nuts toasted
  • 1/2 Lemon in wedges
  • 3 Radishes thinly sliced

Instructions

  • Place the quinoa and vegetable stock in a saucepan and simmer over a low heat until all the stock has been absorbed by the quinoa. 
  • While the quinoa is cooking heat the oil over a medium heat. Add the leek and garlic and fry until softened. Add the chickpeas and cook for another couple of minutes. 
  • Stir the chickpea mixture into the quinoa along with the mint and pine nuts and keep warm. Heat a griddle over a high heat and cook the courgette for 5 minutes, flipping halfway through to make sure you get nice char marks. 
  • Build your bowls by placing a helping of quinoa in each bowl and topping with some carrot, courgette, radish and a lemon wedge.

Notes

Did you make this recipe?

Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!

Nutrition

Calories: 484kcal | Carbohydrates: 76g | Protein: 19g | Fat: 13g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 1054mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6435IU | Vitamin C: 34.1mg | Calcium: 131mg | Iron: 6.9mg