Vegetarian Quinoa Bowl - FRESH by Brookshire's

Vegetarian Quinoa Bowl

Recipe - Welcome

Vegetarian Quinoa Bowl

Servings4

Cook Time25 Minutes

Calories460

Ingredients

1 Tbs Brookshire’s Canola Oil

1 cup canned chickpeas, rinsed and dried

1/2 cup mushrooms, sliced

1/4 cup red onion, diced

2 Tbs fresh lemon juice

1 cup frozen shelled edamame (soybeans), thawed

1/2 cup bell pepper, diced

1/2 tsp Brookshire’s Salt, divided

1/2 tsp black pepper, divided

2 cups quinoa, cooked

2 Tbs red wine vinegar

1/3 cup extra virgin olive oil

1/4 cup feta cheese, crumbled

2 Tbs carrots, grated

2 Tbs almonds, sliced

Directions

In a sauté pan over high heat, add canola oil, chickpeas, mushrooms and onion. Stir to coat. Cook for about 5 minutes until chickpeas and mushrooms begin to brown and onions are soft. Turn heat to low. Add lemon juice. Stir to combine. Add edamame and bell pepper. Cook for about 1 minute, just to warm through. Stir in 1/4 teaspoon each of salt and pepper. Remove from heat.
In a large bowl, combine quinoa with the vegetables. Stir in the vinegar, olive oil, and remaining salt and pepper. Add the feta. Divide between 4 serving bowls. Top with grated carrots and sliced almonds.

Nutritional Information

Calories: 460, Fat: 29 g (5 g Saturated Fat), Cholesterol: 9 mg, Sodium: 588 mg, Carbohydrates: 35 g, Fiber: 8 g, Protein: 15 g.

0 minutes

Prep Time

25 minutes

Cook Time

Servings

460

Calories

Shop Ingredients

Makes 4 servings

1 Tbs Brookshire’s Canola Oil

Brookshire's Canola Oil - 48 Fluid ounce

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$4.99 was $5.69$0.10/fl oz

1 cup canned chickpeas, rinsed and dried

Not Available

1/2 cup mushrooms, sliced

Brookshire's Whole White Mushroom - 8 Ounce

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$1.99$0.25/oz

1/4 cup red onion, diced

Not Available

2 Tbs fresh lemon juice

Brookshire's 100% Lemon Juice - 15 Ounce

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$1.99$0.13/oz

1 cup frozen shelled edamame (soybeans), thawed

Pictsweet Farms Edamame - 10 Ounce

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$2.99 was $3.29$0.30/oz

1/2 cup bell pepper, diced

Not Available

1/2 tsp Brookshire’s Salt, divided

Brookshire's Iodized Salt - 26 Ounce

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$0.99$0.04/oz

1/2 tsp black pepper, divided

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.59 was $3.99$1.16/oz

2 cups quinoa, cooked

Not Available

2 Tbs red wine vinegar

Monari Federzoni Vinegar, Red Wine - 16.9 Ounce

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$5.29$0.31/oz

1/3 cup extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce

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$6.99$0.82/fl oz

1/4 cup feta cheese, crumbled

Athenos Traditional Crumbled Feta Cheese - 6 Ounce

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$6.29$1.05/oz

2 Tbs carrots, grated

Bolthouse Farms Carrots, Premium - 908 Gram

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$2.29$0.00/g

2 Tbs almonds, sliced

Brookshire's Sliced Natural Almonds - 7 Ounce

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$3.99$0.57/oz

Nutritional Information

Calories: 460, Fat: 29 g (5 g Saturated Fat), Cholesterol: 9 mg, Sodium: 588 mg, Carbohydrates: 35 g, Fiber: 8 g, Protein: 15 g.

Directions

In a sauté pan over high heat, add canola oil, chickpeas, mushrooms and onion. Stir to coat. Cook for about 5 minutes until chickpeas and mushrooms begin to brown and onions are soft. Turn heat to low. Add lemon juice. Stir to combine. Add edamame and bell pepper. Cook for about 1 minute, just to warm through. Stir in 1/4 teaspoon each of salt and pepper. Remove from heat.
In a large bowl, combine quinoa with the vegetables. Stir in the vinegar, olive oil, and remaining salt and pepper. Add the feta. Divide between 4 serving bowls. Top with grated carrots and sliced almonds.