Mediterranean Quinoa Bowl
Ingredients
The base
-
3
cups
cooked quinoa
-
1½
cups
cooked chickpeas
The vegetables
-
2
pieces
Persian cucumbers
-
1
cup
cherry tomatoes
-
2
pieces
avocados
-
to taste
pickled red onions
-
to taste
fresh mint and/or parsley leaves
-
to taste
Aleppo pepper
The sauce
-
to taste
garlic yogurt sauce
The chickpeas
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
¼
teaspoon
sea salt
-
a pinch
cayenne pepper
Instructions
- Cook the quinoa according to package instructions.
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Spread the chickpeas on the baking sheet, drizzle with olive oil, and season with smoked paprika, cumin, salt, and cayenne.
- Roast the chickpeas for 20 to 30 minutes until golden brown and crisp.
- Assemble the bowls by adding quinoa, roasted chickpeas, cucumbers, tomatoes, and avocado.
- Top with pickled onions, fresh herbs, and Aleppo pepper.
- Drizzle with garlic yogurt sauce and serve.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
5mg
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