Description
Crispy Quinoa Chickpea Bowls are a savory, satisfying meal. Learn my easy recipe for roasted broccoli, flavorful chickpeas, and fluffy quinoa. So good!
Ingredients
Scale
- Base Ingredients:
- 1 cup dry quinoa
- 1 (15-oz) can chickpeas, rinsed and drained
- 4 cups broccoli florets (about 1 head)
- Flavor Boosters:
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Optional Garnishes:
- Tahini-lemon dressing
- Fresh parsley or cilantro, chopped
- Lemon wedges
- Red pepper flakes
- Diced avocado
Instructions
- Prep Your Quinoa:: First things first, get that quinoa cooking. Rinse a cup of dry quinoa really well under cold water – I usually use a fine-mesh sieve. Then, combine it with two cups of water (or vegetable broth for extra flavor!) in a small pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. This is where I always try to peek too early, but resist the urge! Let it sit, covered, off the heat for another 5 minutes after it’s done simmering for that perfect fluffy texture. Fluff it with a fork; it should be light and airy, ready for your Crispy Quinoa Chickpea Bowls.
- Roast the Broccoli:: While the quinoa is doing its thing, preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper – seriously, learn from my past mistakes! Toss your broccoli florets with about half of the olive oil, a pinch of salt, and a dash of pepper. Spread them out in a single layer. You want space for them to crisp, not steam. Roast for 15-20 minutes, or until they’re tender-crisp and have those lovely slightly browned edges. I love how the kitchen starts to smell when the broccoli roasts; it’s so comforting!
- Crisp the Chickpeas:: On a separate lined baking sheet (or once the broccoli is done, if you only have one), drain and rinse your chickpeas thoroughly. This is crucial! Pat them super dry with a paper towel; this is the secret to their crispiness. Toss them with the remaining olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, giving the pan a good shake halfway through. They should be golden brown and wonderfully crunchy. Sometimes I leave them in an extra 5 minutes for maximum crisp factor!
- Assemble Your Crispy Quinoa Chickpea Bowls:: Once everything is cooked and ready, it’s assembly time! Grab your favorite bowls – I have a few that just feel right for this dish. Start with a generous scoop of the fluffy quinoa at the bottom. This is the foundation, friends! Then, pile on the roasted broccoli and those gloriously crispy chickpeas. The contrast in textures is what makes these Crispy Quinoa Chickpea Bowls so satisfying. Don’t be shy with your portions, hon.
- Add Your Finishing Touches:: Now for the fun part! This is where you really make it your own. I love a drizzle of tahini sauce (just tahini, lemon juice, water, and a pinch of salt mixed together) over the top. A sprinkle of fresh parsley or cilantro adds a pop of color and freshness. Sometimes I’ll add a squeeze of fresh lemon juice for brightness, or a dash of red pepper flakes if I’m feeling a little spicy. Honestly, play around with it! I’ve even thrown on some chopped avocado when I had one ripe.
- Serve and Enjoy:: And there you have it! Your beautiful, homemade Crispy Quinoa Chickpea Bowls are ready to devour. Take a moment to appreciate the vibrant colors, the earthy smell of the spices, and the promise of a truly satisfying meal. I always find myself taking a deep breath and a happy sigh when I sit down with a bowl like this. It’s simple, yes, but it feels like a little victory in the kitchen. Enjoy every crunchy, fluffy, flavorful bite!