Quinoa Buddha Bowl - Alabama Living Magazine

Quinoa Buddha Bowl

Cook 25 Minutes

2 Servings

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Quinoa Buddha Bowl

Co-op: Wiregrass EC

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

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!

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