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mediterranean-bowls
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Mediterranean Bowls

  • Better Desk Lunches
  • Meals
0/5 - 0 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

The creamy-herb dressing in these colorful bowls adds another layer of (healthy!) flavor to this recipe—perfect all week long.

Ingredients

For the bowls:

  • 3 cups cooked quinoa (see notes)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 large Pete and Gerry’s Organic Eggs
  • 1 1/4 cups canned chickpeas, drained
  • 2 tablespoons olive oil, divided
  • 1 large carrot, peeled and grated
  • 1 small beet, peeled and grated

For the dressing:

  • 2 tablespoon fresh lemon juice
  • 3/4 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil

Directions

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and coarsely chop.

Step 3

In a medium bowl, toss together the chickpeas, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Season with salt and pepper.

To make the dressing:

Whisk together the yogurt, garlic, the remaining 2 tablespoons lemon juice, parsley, and basil. Season with salt and pepper.

To assemble the bowls:

Stir chopped eggs into chickpea mixture. Divide the quinoa and chickpea-egg mixture among 4 resealable containers. Top each with a quarter of the carrots and beets. Reserve the dressing (about 1/4 cup per serving) on the side until ready to serve.

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Mediterranean Bowls

Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

The creamy-herb dressing in these colorful bowls adds another layer of (healthy!) flavor to this recipe—perfect all week long.

Ingredients

For the bowls:

  • 3 cups cooked quinoa (see notes)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 large Pete and Gerry’s Organic Eggs
  • 1 1/4 cups canned chickpeas, drained
  • 2 tablespoons olive oil, divided
  • 1 large carrot, peeled and grated
  • 1 small beet, peeled and grated

For the dressing:

  • 2 tablespoon fresh lemon juice
  • 3/4 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil

Directions

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and coarsely chop.

Step 3

In a medium bowl, toss together the chickpeas, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Season with salt and pepper.

To make the dressing:

Whisk together the yogurt, garlic, the remaining 2 tablespoons lemon juice, parsley, and basil. Season with salt and pepper.

To assemble the bowls:

Stir chopped eggs into chickpea mixture. Divide the quinoa and chickpea-egg mixture among 4 resealable containers. Top each with a quarter of the carrots and beets. Reserve the dressing (about 1/4 cup per serving) on the side until ready to serve.