A summer quinoa bowl complete with radishes and chickpeas.
Yellow Bell Pepper
Ground Black Pepper
Firstly, cook the quinoa. For 1 part uncooked
Quinoa (1 cup)
, I use 2 parts
Water (2 cups)
. I put it on full heat then wait until the water starts to boil, then turn it all the way down low. I use a lid like I do with rice. Then you wait for all the water to evaporate.
Don't forget to season the quinoa with some
Salt (to taste)
and if you want to add a little
Olive Oil (as needed)
in there you can do that too.
While the quinoa is bubbling away, simply chop up the
Yellow Bell Pepper (1/2)
Radishes (1 1/4 cups)
Fresh Spinach (1 handful)
Feta Cheese (2/3 cup)
Canned Chickpeas (1/2 cup)
For the onion, I chopped it up very finely, then added it to the pot of cooked quinoa. I didn’t cook it separately, I simply waited until the quinoa was cooked, then tossed in the onions and placed the lid back on again while it cooled on the cooker.
Place the cooked quinoa, chickpeas, chopped radishes, spinach, pepper and feta into a large bowl. Cut the
and squeeze all of the juice into the bowl, mixing thoroughly.
Depending on the type of feta you use, it’ll control how much salt you need to add. Be very generous with the
Ground Black Pepper (to taste)
and mix everything up. There you have it – a very simple but fresh summer quinoa dish. Serve and enjoy!
Nutrition Per Serving
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