Quinoa Buddha Bowl

By: Robin O'Sullivan
Cook 25 Minutes
2 Servings
  • 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
  1. Bring 2 cups water to a boil. Add quinoa. Simmer for 15 minutes (until water is absorbed).
  2. Remove from heat and keep covered for 10 minutes. Preheat oven to 425.
  3. Toss chickpeas, oil, and spices in a bowl until chickpeas are coated.
  4. Bake chickpeas on a baking sheet lined with parchment paper for 15 minutes.
  5. Remove from oven and let cool.
  6. Put dressing ingredients in a blender on high until smooth.
  7. In two pretty bowls, arrange quinoa, greens, avocado, and chickpeas.
  8. Drizzle red pepper sauce over everything.
  9. Sprinkle with sesame seeds.
  10. Enjoy your healthy supper!


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