Mediterranean Quinoa Lunch Bowl

Thermomix recipe: Mediterranean Quinoa Lunch Bowl. Ready in 33 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g quinoa, rinsed
• 500 g water (for cooking quinoa)
• 1 cucumber (approx. 200g), diced
• 250 g cherry tomatoes, halved
• 1 red bell pepper (approx. 150g), deseeded and diced
• 50 g red onion (approx. 1/2), finely chopped
• 400 g can chickpeas, rinsed and drained
• 20 g fresh parsley (approx. 1/2 bunch), roughly chopped
• 10 g fresh mint (approx. 1/4 bunch), roughly chopped
• 60 g extra virgin olive oil
• 30 g fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, peeled (optional)
• 100 g feta cheese, crumbled (optional)
• Black olives (optional)

Instructions

1. Place 500 g water into the mixing bowl. Insert the simmering basket and add the rinsed 200 g quinoa. Cook 18 min / Varoma / Speed 2.
2. While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion. Rinse and drain the chickpeas. Set all aside in a large serving bowl.
3. Roughly chop the fresh parsley and mint. Add them to the serving bowl with the prepared vegetables.
4. Once the quinoa is cooked, remove the simmering basket with the aid of the spatula and set aside to cool slightly. Empty the mixing bowl.
5. Add 60 g olive oil, 30 g lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and the optional 1 clove garlic to the mixing bowl. Mix 10 sec / Speed 5.
6. Add the slightly cooled quinoa to the large serving bowl with the prepared vegetables and herbs. Pour the dressing over the ingredients.
7. Gently toss everything together until well combined. If using, crumble in the optional 100 g feta cheese and add black olives. Serve immediately or chill for later.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.