Turkish Quinoa Bowl with Vegan Feta
This grain bowl features protein-rich quinoa, a pretty mix of fresh vegetables and herbs, chickpeas, vegan feta cheese, and a garnish of baba ghanoush — a bright, citrusy, smoked eggplant spread.
Servings
Produce
Garlic (Organic)
4 2 Clove
Cherry Tomato
6 3 oz
Bell peppers (Organic)
8 4 oz
Spinach (Organic)
3 1.5 oz
Parsley (Organic)
1/2 0.25 oz
Mint (Organic)
1/2 0.25 oz
Carrot (Organic)
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Babaganoush
4 2 oz
Quinoa
1 0.5 cup
Chickpea
1 0.5 Can
Vegan feta
4 2 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Basil, dried
1/4 0.125 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Dried oregano
1.5 0.75 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Dried thyme
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Sweet paprika
1/4 0.125 teaspoon
Prep ahead (optional)
a. Peel carrots into ribbons, grate, or thinly slice. b. Chop spinach leaves bite-sized. c. Trim and compost bell pepper stem and seeds; thinly slice or small dice. d. Cut cherry tomatoes in half or quarters. e. ¼” dice or mince red onion. Divide into two portions. f. Rough chop or mince Italian parsley leaves. g. Mince garlic and mint.
Instructions
1
Cook quinoa pilaf:
a. Heat 2-3 tsp olive oil in a medium saucepan over medium-high heat. Add half the red onion (¼” dice or mince), garlic (mince), ¼ tsp salt, and Greek herb mix. Cook until onion is translucent, 2 minutes.
b. Add quinoa. Stir to combine and toast quinoa, about 1 minute.
c. Add 1½ cups water (¾ cup for 2-person portion). Cover and bring to a boil. Immediately reduce heat to medium; cook, covered, until tender, 15 minutes. Remove from heat and transfer quinoa to a bowl to cool down more quickly.
2
Make chickpea tabbouleh:
a. In a medium bowl, add chickpeas (drain and rinse), remaining red onion (¼” dice or mince), cherry tomatoes (cut in half or quarters), bell pepper (trim stem & seeds, ¼” dice), spinach (chop small bite-sized), Italian parsley (mince or rough chop leaves), mint (mince or rough chop), and vegan feta (small crumbles). Toss together. Add salt to taste.
3
Serve:
a. Divide quinoa pilaf among bowls.
b. Top with chickpea tabbouleh.
c. Garnish with carrots (peel into ribbons, grate, or thinly slice) and a dollop of baba ghanoush.
Chef's notes
Baba ghanoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX