Segment --
galley index // dossier
Spicy Chickpea and Quinoa Bowls
ingredients // manifest
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 avocados, diced
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 2-4 tbsp water (to thin the dressing)
procedure // execution
- In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- While the quinoa cooks, preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and water to create the dressing. Adjust the consistency with water and season with salt to taste.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and avocado.
- Drizzle with the lemon tahini dressing and add any of the optional add-ons as desired.
optional add-ons // extensions
- Feta cheese crumbles
- Sliced jalapeños for extra heat
- A sprinkle of sesame seeds