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Quinoa has gained immense popularity in recent years, and for good reason. Often referred to as a "superfood," quinoa is a seed that is treated as a grain in culinary applications. One of its standout features is its impressive nutritional profile. Quinoa is considered a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent protein source for vegetarians and vegans alike.

Chickpea Quinoa Bowl

Discover the Chickpea Quinoa Rainbow Bowl, a colorful and nutritious meal that's both visually stunning and packed with flavor. Perfect for any dietary preference, this bowl combines protein-rich chickpeas, wholesome quinoa, and vibrant veggies like cherry tomatoes, bell peppers, and avocados. Easy to prepare and customizable, this dish allows you to explore different toppings and flavors, making it a delightful staple for your meal rotation. Enjoy a delicious, healthful experience that nourishes and satisfies!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 cup cucumber, diced

1 avocado, sliced

½ cup red onion, thinly sliced

1 cup baby spinach or kale

¼ cup fresh parsley or cilantro, chopped

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: feta cheese, sunflower seeds, or tahini dressing

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let it rest, covered, for an additional 5 minutes. Fluff with a fork.

    Prepare the Chickpeas: While quinoa is cooking, in a large skillet over medium heat, add chickpeas, olive oil, ground cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until chickpeas are warmed through and slightly crispy.

      Prep the Vegetables: While the chickpeas are cooking, chop the cherry tomatoes, bell pepper, cucumber, and red onion. Slice the avocado.

        Assemble the Bowl: In a large serving bowl or individual bowls, start with a base of quinoa. Layer the cooked chickpeas, baby spinach (or kale), cherry tomatoes, red bell pepper, cucumber, avocado, and red onion in sections over the quinoa.

          Add the Fresh Herbs: Sprinkle chopped parsley or cilantro over the top for fresh flavor and garnish.

            Dress It Up: Drizzle with lemon juice and additional olive oil, if desired. For added creaminess, consider topping with feta cheese, sunflower seeds, or a dollop of tahini dressing.

              Serve and Enjoy: Serve the bowls immediately, or make them ahead for meal prep and store in the fridge. Stir before eating if made ahead.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings