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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