Description
A nutritious and colorful bowl featuring fluffy quinoa, crispy roasted chickpeas, and a medley of seasonal vegetables topped with creamy avocado.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas, rinsed and drained
- 1 avocado, sliced
- Assorted seasonal vegetables (e.g., bell peppers, cucumbers, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh sprouts for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa thoroughly under cold water in a fine-mesh sieve.
- Combine the rinsed quinoa with 2 cups of water in a medium pot. Bring to a boil, then reduce to a simmer, covering for about 15 minutes.
- Place the rinsed, drained chickpeas on a baking sheet and toss with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Fluff the cooked quinoa with a fork.
- Layer the fluffy quinoa, crispy roasted chickpeas, sliced avocado, and fresh vegetables in a large mixing bowl.
- Sprinkle sesame seeds and fresh sprouts on top before serving.
Notes
Make-Ahead Tips: Roast chickpeas and prepare quinoa up to two days in advance. Assemble just before serving for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg