Tropical Quinoa Salad Bowl with BBQ Chickpeas
Ingredients
Maple & Lime Quinoa
-
1
cup
uncooked quinoa
-
2
teaspoons
olive oil
-
2
cups
vegetable broth
-
½
teaspoon
salt
-
1
unit
lime
-
2
tablespoons
maple syrup
BBQ Chickpeas
-
½
cup
cooked chickpeas
-
¼
cup
barbecue sauce
Bowls
-
2½
cups
shredded lettuce
-
½
unit
avocado
-
2
tablespoons
chopped scallions
-
1
medium
tomato
Instructions
- Rinse the quinoa in a mesh strainer with water.
- In a pan over medium-high heat, heat the olive oil and dry the quinoa for about 2 minutes.
- Add the vegetable broth and salt, stir, and bring to a boil.
- Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally until water is absorbed.
- Fluff the quinoa with a fork, squeeze lime juice over it, and stir in maple syrup.
- In a small pot, heat the chickpeas with barbecue sauce for about 5 minutes until warm and sticky.
- Assemble the salad by placing shredded lettuce at the bottom of the bowl and arranging quinoa, BBQ chickpeas, tomato, avocado, and scallions.
Nutrition Facts (estimated)
Servings
2 servings
Calories
607
Total fat
18g
Total carbohydrates
97g
Total protein
19g
Sodium
1913mg
Cholesterol
0mg
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