Description
A flavorful and nutritious bowl featuring quinoa, chickpeas, and fresh vegetables, spiced with sumac.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons ground sumac
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the quinoa is cooking, preheat the oven to 400°F.
- On a baking sheet, toss the chickpeas with olive oil, sumac, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until crispy and golden brown.
- In a large bowl, combine the cooked quinoa, roasted chickpeas, baby spinach, cherry tomatoes, and parsley. Drizzle with lemon juice and toss gently to combine.
- Serve the bowls topped with sliced avocado and an extra sprinkle of sumac if desired.
Notes
- For added flavor, try adding crumbled feta cheese or a dollop of Greek yogurt on top.
- You can substitute the chickpeas with black beans or lentils for a different twist.
- If you prefer a warm bowl, serve immediately after mixing the quinoa and chickpeas while they are still warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sumac-Spiced Chickpea & Quinoa Bowls, Vegan, Healthy Recipe, Mediterranean Cuisine