Description
A deliciously refreshing Quinoa-Chickpea Buddha Bowl with a zesty citrus dressing, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 cup baby spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the citrus dressing:
- 1/4 cup fresh orange juice
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, and baby spinach. Toss gently to mix.
- In a small bowl, whisk together orange juice, lemon juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined.
- Drizzle the citrus dressing over the quinoa and chickpea mixture. Toss gently to coat all ingredients evenly.
- Top with sliced avocado.
- Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold bowl.
Notes
- For added flavor, consider roasting the chickpeas with spices like cumin and paprika before adding them to the bowl.
- You can also substitute the vegetables with seasonal produce for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Quinoa-chickpea Buddha Bowl, Citrus Dressing, Healthy Salad