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About
Quinoa Buddha Bowl
By: Robin O'Sullivan
Cook 25 Minutes
2 Servings
Quinoa Buddha Bowl
Co-op:
Wiregrass EC
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Ingredients
1
cup
quinoa
1 1/2
cups
chickpeas
canned, or already cooked
1
Tbs
olive oil
1/2
tsp
salt, smoked paprika, chili powder, turmeric, oregano
(1/2 teaspoon of each spice)
1
red bell pepper
ribs & seeds removed
(for dressing)
2
Tbs
olive oil
(for dressing)
1/2
tsp
pepper, salt, paprika
1/2 tsp each (for dressing)
1/4
cup
Cilantro
(for dressing)
1
cup
mixed greens
1
Tbs
sesame seeds
Instructions
Bring 2 cups water to a boil. Add quinoa. Simmer for 15 minutes (until water is absorbed).
Remove from heat and keep covered for 10 minutes. Preheat oven to 425.
Toss chickpeas, oil, and spices in a bowl until chickpeas are coated.
Bake chickpeas on a baking sheet lined with parchment paper for 15 minutes.
Remove from oven and let cool.
Put dressing ingredients in a blender on high until smooth.
In two pretty bowls, arrange quinoa, greens, avocado, and chickpeas.
Drizzle red pepper sauce over everything.
Sprinkle with sesame seeds.
Enjoy your healthy supper!
Notes
Prev
Previous
Onion & Carrot Frittata
Next
Shortcut Chicken Cacciatore
Next