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Quinoa Bowl

Amelia MapstoneAmelia Mapstone
Boost your plant-based nutrition with this hearty, refreshing salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 465 kcal

Ingredients
  

  • 1 can chickpeas (15 ounces) drained and rinsed
  • 1 tablespoon extra-virgin olive oil plus extra for drizzling
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 3 cups cooked quinoa
  • 1 medium cucumber thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 large avocado diced
  • 2 cups baby spinach
  • Juice of 1 lemon for serving (optional)
  • Chopped fresh herbs for garnish (such as parsley, mint, or dill)

Instructions
 

  • Preheat your oven to 425°F. In a bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and pepper.
  • Spread them evenly on a parchment-lined baking sheet and roast for about 20 minutes or until golden and slightly crispy.
  • In each serving bowl, layer cooked quinoa, the roasted chickpeas, sliced cucumber, halved cherry tomatoes, diced avocado, and baby spinach.
  • Drizzle a bit more olive oil and the juice of one lemon over the dish. Gently toss to blend all the flavors and serve right away, garnished with fresh herbs.

Nutrition

Calories: 465kcalCarbohydrates: 65gProtein: 17gFat: 17gSaturated Fat: 2gSodium: 37mgFiber: 16g
Keyword Quinoa Bowl
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