Go Back
–+ servings
The meal with corn salad are on the table on 2 plates with towel, salt and dressing #olive oil #white vinegar | hurrythefoodup.com

Quinoa Chickpea Buddha Bowl

Course: Lunch, Main Course, Salads
Cuisine: Hipster
Diet: Gluten Free, Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 456kcal
Print Recipe Add to Collection
US Customary - Metric

Ingredients

  • ⅓ cup (55 g) quinoa
  • 1.5 cups (250 g) chickpeas (~1 can, 15oz/425g)
  • 2 handfuls corn salad (lamb’s lettuce)
  • 1 small red onion (finely diced)
  • 2 figs, dried

For the dressing:

Instructions

  • Cook the quinoa according to package instructions.
  • Dice the red onion and chop the figs.
  • Drain and rinse the chickpeas and salad.

For the dressing:

  • Mix together mustard, maple syrup, white vinegar, sunflower seeds, olive oil, water, salt and pepper.
  • When the quinoa is ready, assemble everything in two bowls, drizzle dressing on top.
  • Enjoy!
    Quinoa Chickpea Buddha Bowl is served with corn salad on the table on 2 plates with forks, towel, salt, pepper and dressing #red onion #mustard | hurrythefoodup.com

Video

Nutrition

Calories: 456kcal | Carbohydrates: 72g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 73mg | Potassium: 972mg | Fiber: 14g | Sugar: 18g | Vitamin A: 4017IU | Vitamin C: 27mg | Calcium: 140mg | Iron: 7mg