Week 1lunch·20 min·4 servings·easy
Spinach Quinoa Power Bowl with Lemon
Modern American / Mediterranean fusion
Ingredients
- 1 cup dry quinoa
- 4 cups baby spinach
- 1 15-oz can canned chickpeas
- 1 cup cherry tomatoes
- 0.5 medium cucumber
- 1 clove garlic
- 2 tbsp olive oil
- 1 whole lemon
- 0.5 tsp paprika
- 0.5 tsp ground cumin
- 0.5 tsp salt
Steps
- 1Cook quinoa according to package directions (or use leftover quinoa from dinner prep). Cool slightly.
- 2Warm chickpeas in a skillet with 1 tsp oil, cumin, paprika, and a pinch of salt for 3–4 minutes.
- 3Whisk remaining oil with lemon juice, minced garlic, and salt.
- 4Assemble bowls: quinoa, spinach, warm chickpeas, tomatoes, and diced cucumber. Drizzle with dressing.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
lunchvegetarianquinoameal-prephigh-fiberleftover-friendly
