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The meal with corn salad are on the table on 2 plates with towel, salt and dressing #olive oil #white vinegar | hurrythefoodup.com
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5 from 6 votes

Quinoa Chickpea Buddha Bowl

This easy (and animal-friendly) lunch and dinner bowl hits all the right spots – grains, greens and a legume! What’s not to like?
Course Mains
Cuisine Hipster
Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 438kcal
Author Hauke

Ingredients

  • ¼ cup quinoa, uncooked
  • 1 can chickpeas (15oz = 435g)
  • 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, olive oil, water salt and pepper.
  • When the quinoa is ready, assemble everything in two bowls, drizzle dressing on top.
  • Enjoy!

Video

Notes

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Nutrition

Calories: 438kcal | Carbohydrates: 67g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 972mg | Potassium: 871mg | Fiber: 13g | Sugar: 15g | Vitamin A: 4005IU | Vitamin C: 25mg | Calcium: 153mg | Iron: 5mg