Protein Bowl with Cheese (Printable Version)
# What You'll Need:
→ Grains and Base
01 -
2 cups water
02 -
1 cup uncooked quinoa
→ Seasonings and Dressings
03 -
¼ cup fresh lemon juice (from roughly 1 lemon)
04 -
½ teaspoon kosher salt (kept separate)
05 -
1 ½ teaspoons kosher salt (divided into two parts)
06 -
1 teaspoon smoked paprika
07 -
3 tablespoons extra-virgin olive oil
→ Vegetables and Herbs
08 -
1 jar (14 ounces) roasted red peppers, patted dry and cut into cubes (about 1 cup total)
09 -
¼ cup fresh soft herbs like parsley, basil or dill, roughly chopped (not packed tightly)
10 -
1 cup tightly packed baby arugula (if you want)
→ Proteins and Nuts
11 -
1 can low-sodium chickpeas, rinsed and drained
12 -
¾ cup feta or goat cheese crumbles (about 4 ounces, split for use)
13 -
¾ cup almonds, pecans, or pistachios, chopped or sliced and toasted (divided for use)
# How to Make It:
01 -
Rinse the quinoa under running water to get rid of its bitter coating. Add it to a pot with 2 cups water and 1 teaspoon kosher salt. Bring to a boil, then turn down to a simmer. Give it an occasional stir until most liquid disappears and quinoa feels soft but still has some bite, around 15 minutes. Put the lid on, let it rest 5 minutes, then fluff it up and put it in a wide bowl to cool down.
02 -
In a little bowl or measuring cup, mix the olive oil, lemon juice, smoked paprika, and the remaining ½ teaspoon kosher salt. Stir until everything comes together nicely.
03 -
Drizzle about two-thirds of your dressing over the still-warm quinoa and gently toss. Add the arugula, chickpeas, diced red peppers, most of your cheese, and most of your nuts. Fold everything together lightly, then taste and add more dressing if needed.
04 -
Scatter the leftover nuts and cheese on top. Let everything hang out for 10 minutes so flavors can mingle, or chill for up to 4 hours. It tastes great either cool from the fridge or at room temperature.
05 -
Heat your oven to 350°F (175°C). Lay nuts flat on a clean baking sheet in one layer. Pop them in for about 8-10 minutes until they smell amazing and get crunchy. Let them cool before you chop them up.
# Additional Tips:
01 -
You can keep any extras in a sealed container in your fridge for up to a week.