MEDITERRANEAN BULGUR BOWL RECIPE: HOW TO MAKE IT
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 311 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 52g carbohydrate (6g sugars, FiberContent 12g fiber), ProteinContent 14g protein.
MEDITERRANEAN CHICKEN QUINOA BOWL - SHARED APPETITE
Provided by Chris Cockren
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 26
Steps:
- Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight*.
- When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.
- Divide cooked quinoa between 4 bowls. Topped with sliced grilled chicken, a spoonful of hummus, Israeli salad, a generous drizzle of tahini sauce, and a sprinkle of feta cheese and parsley. Devour immediately.
- for the Israeli Salad
- for the Tahini Sauce
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