8/18/14

Loaded Quinoa Bowl (Make It and Pretend Like You Didn't Overindulge This Weekend)

What do you do after a weekend full of overindulgence and carbs?  You meal plan like your hair's on fire and invite one of your best buds over for a quinoa bowl.  Done.  Bam.  Balance is restored.  

Well.  If we're playing for-reals then we know that it's not that simple but this festive bowl sure is a start.  It also screams summer time and requires minimal cooking and prep time.  

Also, there's feta.  Who doesn't love feta?  Feta....it's a game changer.  But you know that already.  

On to the quinoa bowl.  This one was flavorful and packed with goodness and had I been able to reach the organic chickpeas on the very top shelf at the Kroger....it would have been "clean" too.  However, not one to go looking for trouble I decided that an all organic quinoa bowl wasn't worth a broken elbow.  Right?  Yes.

Loaded Quinoa Bowl
from Clean Eating Magazine

1/2 cup of quinoa
8 thin asparagus spears, trimmed and chopped
1/2 cup thinly sliced radish or bell pepper
1 cup canned chick peas, drained
1/4 cup fresh lemon juice
1/4 cup cilantro
1/4 cup feta
1 tbl almonds, chopped
1 1/2 tsp olive oil
salt and pepper

Combine the quinoa with 1 cup of water.  Bring to a boil and cook for 10-15 minutes or until the water is absorbed.  Add in the asparagus and cook for one minute.  Transfer to a big bowl.  Add in the rest of the ingredients and toss to combine. 

Serving size 1 1/2 cup (makes 2)
Points plus 10
     

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