Quinoa Chickpea Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

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Ingredients

For the Quinoa

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• ½ tsp salt

For the Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika (or regular paprika)
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For Serving (Optional but Recommended)

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• ¼ cup chopped parsley or cilantro
• Lemon wedges
• Drizzle of tahini or yogurt sauce

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Directions

1. Cook the Quinoa

1. In a medium pot, add rinsed quinoa, water (or broth), and salt.
2. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 15 minutes, or until liquid is absorbed.
4. Fluff with a fork and set aside.

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2. Season and Cook the Chickpeas

5. Heat olive oil in a skillet over medium heat.
6. Add chickpeas and cook for 2–3 minutes.
7. Add garlic powder, paprika, cumin, salt, and pepper.
8. Stir and cook another 5–6 minutes until chickpeas are lightly crisped.

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3. Assemble the Bowl

9. Divide quinoa into bowls.
10. Top with seasoned chickpeas.
11. Add tomatoes, cucumber, and avocado.
12. Sprinkle with parsley or cilantro.
13. Finish with a squeeze of lemon and a drizzle of tahini or yogurt sauce.

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4. Serve

14. Enjoy warm or chilled — this dish keeps great for meal prep!