Description
Discover how to create delicious and nutritious Protein-Packed Quinoa Veggie Bowls. Packed with flavor and wholesome ingredients, this recipe is a must-try!
Ingredients
- 3 cups (710 ml) cooked quinoa, from 1 cup uncooked
- 2 Persian cucumbers, thinly sliced
- 1 cup (240 ml) cherry tomatoes, halved
- 2 avocados, diced
- Pickled Red Onions
- Fresh mint and/or parsley leaves
- Aleppo pepper
- Garlic Yogurt Sauce, see note
- 1 1/2 cups (355 ml) cooked chickpeas, drained, rinsed, and patted dry
- Extra-virgin olive oil, for drizzling
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (3 ml) ground cumin
- 1/4 teaspoon (1 ml) sea salt
- Pinch of red pepper flakes
Instructions
- Prepare the quinoa by following these instructions.
- While the quinoa cooks, prepare the spiced chickpeas: Heat the oven to 425°F and cover a baking tray with parchment paper.
- Spread the chickpeas on the tray. Lightly coat them with olive oil and season with smoked paprika, cumin, sea salt, and a dash of red pepper flakes. Mix well to ensure they are evenly coated, then arrange them in a single layer. Bake for 20 to 30 minutes until they are crispy and have a golden hue.
- Arrange the bowls by layering the quinoa, seasoned chickpeas, sliced cucumbers, halved tomatoes, and diced avocado. Add pickled red onions, fresh mint, and a sprinkle of Aleppo pepper on top. Finish with a drizzle of garlic yogurt sauce and serve immediately.
Notes
- Marinate cherry tomatoes in olive oil, lemon juice, and a pinch of salt for added flavor.
- Sprinkle toasted nuts or seeds on top for a crunchy texture.
- Mix mashed avocado with garlic yogurt sauce for a creamier consistency.
