Chickpea Quinoa Power Bowl Recipe
This Chickpea Quinoa Power Bowl Recipe combines protein-rich chickpeas with fluffy quinoa for a satisfying, nutritious meal.
Equipment
- Large saucepan with lid
- Fine mesh strainer
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Serving bowls
Ingredients
- 1 cup quinoa rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups baby spinach
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove minced
- Salt and pepper to taste
- 2-3 tbsp water
Instructions
- Rinse quinoa thoroughly under cold water.
- Boil 2 cups water in saucepan.
- Add quinoa to boiling water.
- Reduce heat and simmer covered 15 minutes.
- Remove from heat, let stand 5 minutes.
- Fluff quinoa with fork, set aside.
- Drain and rinse chickpeas completely.
- Wash and chop all fresh vegetables.
- Whisk tahini, lemon juice, olive oil together.
- Add minced garlic, salt, and pepper.
- Slowly add water until smooth consistency.
- Divide quinoa among four serving bowls.
- Top with chickpeas and fresh vegetables.
- Drizzle tahini dressing over each bowl.
- Garnish with fresh parsley and serve.
Notes
- This removes the bitter coating for better taste.
- Store leftover tahini sauce for quick future meals.
- Chop ingredients Sunday for easy weekday assembly.
- Pan-fry for 5 minutes for extra crunch and flavor.
- Include grilled chicken or hard-boiled eggs for extra protein.