Vegetarian Quinoa Bowl
Recipe - Frankston #713
Vegetarian Quinoa Bowl
0
Servings4
Cook Time25 Minutes
Calories460
Ingredients
1 Tbs Brookshire’s Canola Oil
1 cup canned chickpeas, rinsed and dried
1/2 cup mushrooms, sliced
1/4 cup red onion, diced
2 Tbs fresh lemon juice
1 cup frozen shelled edamame (soybeans), thawed
1/2 cup bell pepper, diced
1/2 tsp Brookshire’s Salt, divided
1/2 tsp black pepper, divided
2 cups quinoa, cooked
2 Tbs red wine vinegar
1/3 cup extra virgin olive oil
1/4 cup feta cheese, crumbled
2 Tbs carrots, grated
2 Tbs almonds, sliced
Directions
- In a sauté pan over high heat, add canola oil, chickpeas, mushrooms and onion. Stir to coat. Cook for about 5 minutes until chickpeas and mushrooms begin to brown and onions are soft. Turn heat to low. Add lemon juice. Stir to combine. Add edamame and bell pepper. Cook for about 1 minute, just to warm through. Stir in 1/4 teaspoon each of salt and pepper. Remove from heat.
- In a large bowl, combine quinoa with the vegetables. Stir in the vinegar, olive oil, and remaining salt and pepper. Add the feta. Divide between 4 serving bowls. Top with grated carrots and sliced almonds.
Nutritional Information
Calories: 460, Fat: 29 g (5 g Saturated Fat), Cholesterol: 9 mg, Sodium: 588 mg, Carbohydrates: 35 g, Fiber: 8 g, Protein: 15 g.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 4 servings
Brookshire's Canola Oil - 48 Fluid ounce
$4.99 was $5.69$0.10/fl oz
Not Available
Brookshire's Whole White Mushroom - 8 Ounce
$1.99$0.25/oz
Not Available
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Not Available
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Not Available
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Athenos Traditional Crumbled Feta Cheese - 6 Ounce
$6.29$1.05/oz
Bolthouse Farms Carrots, Premium - 908 Gram
$2.29$0.00/g
Brookshire's Sliced Natural Almonds - 7 Ounce
$3.99$0.57/oz
Nutritional Information
Calories: 460, Fat: 29 g (5 g Saturated Fat), Cholesterol: 9 mg, Sodium: 588 mg, Carbohydrates: 35 g, Fiber: 8 g, Protein: 15 g.
Directions
- In a sauté pan over high heat, add canola oil, chickpeas, mushrooms and onion. Stir to coat. Cook for about 5 minutes until chickpeas and mushrooms begin to brown and onions are soft. Turn heat to low. Add lemon juice. Stir to combine. Add edamame and bell pepper. Cook for about 1 minute, just to warm through. Stir in 1/4 teaspoon each of salt and pepper. Remove from heat.
- In a large bowl, combine quinoa with the vegetables. Stir in the vinegar, olive oil, and remaining salt and pepper. Add the feta. Divide between 4 serving bowls. Top with grated carrots and sliced almonds.