Description
Craft a wholesome Quinoa Bowl with Garlic Roasted Chickpeas. This vibrant, protein-packed meal is a kitchen favorite for busy weeknights and satisfying lunches.
Ingredients
Scale
- Quinoa Bowl Base:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- Garlic Roasted Chickpeas:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Pinch of salt and black pepper
- Fresh & Zesty Toppings:
- 1/2 cup cherry tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- Creamy Tahini Drizzle:
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2–3 tbsp water, as needed
- 1 small clove garlic, minced (or pinch garlic powder)
- Pinch of salt
Instructions
- Prepare Your Quinoa Base:: First things first, let’s get that quinoa cooking. Rinse 1 cup of quinoa under cold water, really well. This step is critical, trust me, it removes any bitterness. Then, combine it with 2 cups of vegetable broth or water in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. This is where I always forget to salt the water, but a pinch here makes a difference. Once it’s done, take it off the heat, keep it covered for 5 minutes, then fluff with a fork. It should smell nutty and wonderful!
- Roast Those Garlic Chickpeas:: While your quinoa is simmering, preheat your oven to 400°F (200°C). Drain and rinse one 15-ounce can of chickpeas thoroughly, then pat them super dry with a paper towel. This step is key for crispiness; wet chickpeas just steam, and we want crunch! Toss them on a baking sheet with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and a pinch of salt and pepper. Spread them in a single layer. Roast for 20-25 minutes, giving them a good shake halfway through, until they’re golden brown and delightfully crispy. Don’t be afraid to let them get a little dark; that’s where the flavor is!
- Whip Up the Creamy Tahini Drizzle:: Oh, this dressing! It’s the secret sauce, honestly. In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of fresh lemon juice, 2 tablespoons of water, a tiny minced garlic clove (or a pinch of garlic powder), and a good pinch of salt. It might seize up at first, looking like a paste – don’t panic! Just keep whisking and gradually add a little more water, a teaspoon at a time, until it reaches a smooth, pourable consistency. It should smell bright and zesty, a perfect counterpoint to our hearty Quinoa Bowl with Garlic Roasted Chickpeas.
- Chop Your Fresh Veggies:: Time for the fresh stuff! While everything else is cooking, dice up 1/2 cup of cherry tomatoes, 1/2 cup of cucumber, and about 1/4 cup of red onion. For the red onion, if you’re not a fan of its raw bite, you can soak it in ice water for 10 minutes, then drain. Roughly chop 1/4 cup of fresh parsley. I sometimes get a bit messy here, with parsley bits flying everywhere, but it’s worth it for the vibrant color and fresh taste these add to our Quinoa Bowl with Garlic Roasted Chickpeas.
- Assemble Your Quinoa Bowl with Garlic Roasted Chickpeas:: Now for the fun part – building your bowl! Divide the fluffy quinoa among two bowls. Top each with a generous helping of the crispy garlic roasted chickpeas. Then, arrange your chopped cherry tomatoes, cucumber, and red onion over the quinoa and chickpeas. I like to make little sections, but honestly, just pile it on! This is where you can really see the colors come alive. It’s so satisfying to see all the components come together, especially after all that chopping and roasting. Don’t be shy with the toppings!
- Garnish and Serve:: Almost there! Drizzle a generous amount of that creamy tahini dressing over each Quinoa Bowl with Garlic Roasted Chickpeas. Sprinkle with the fresh chopped parsley. If you’re feeling fancy, maybe a squeeze of extra lemon or a sprinkle of toasted sesame seeds. Take a moment to admire your handiwork – it should look vibrant, smell incredible, and feel like a truly nourishing meal. Dig in while it’s warm, and enjoy every bite. This is seriously one of my favorite easy weeknight dinners, and I hope it becomes one of yours too!