Description
A nutritious and delicious quinoa chickpea bowl packed with flavors and textures.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 1 block (14 ounces) firm tofu (or 1 cup cubed feta cheese)
- 2 handfuls fresh baby spinach
- 1 large avocado
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup pumpkin seeds
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or honey
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by cooking your quinoa if you don’t have some already prepped. Use a two-to-one ratio of water to dry quinoa. Bring it to a boil, then cover and simmer on low for 15 minutes.
- Once the water is absorbed, remove the pot from the heat and let it sit with the lid on for five minutes. Fluff it with a fork.
- If you are using tofu, press it between paper towels for ten minutes to remove excess moisture. Cut it into small cubes and toss them in a little soy sauce and olive oil. If you prefer cheese, cube some fresh feta or halloumi.
- For the chickpeas, pat them very dry—moisture is the enemy of crunch. Toss the chickpeas with a drizzle of oil and a pinch of salt.
- Place the tofu and chickpeas on a baking sheet. Roast them at 400°F for about 20 minutes. You want the chickpeas to be slightly popping and the tofu to have golden, crispy edges.
- If you are using halloumi cheese instead of tofu, you can pan-fry the slices in a dry skillet for two minutes per side until they develop a beautiful brown crust.
- While the proteins are roasting, make your tahini dressing. In a small jar, combine the tahini, lemon juice, maple syrup, and a splash of warm water. Whisk it vigorously until it becomes a smooth, pourable consistency.
- Divide the fresh baby spinach between two large bowls. Place a generous scoop of the warm quinoa on top of the spinach.
- Arrange the shredded carrots, cucumber slices, and avocado in separate sections around the edges of the bowl. Add your roasted chickpeas and tofu (or cheese) to the center.
- Drizzle the tahini dressing over everything in a zigzag pattern.
- Finally, sprinkle the pumpkin seeds over the top for one last layer of crunch.
Notes
- The quinoa can be cooked ahead of time and stored in the refrigerator for up to 5 days.
- This bowl can be customized with other vegetables or proteins as desired.
- For a vegan option, ensure that honey is replaced with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg