Quinoa Chickpea bowl.jpg

Prep Time 5 mins

Cook Time 20 mins

Servings 4


For the Bowl:

1 cup uncooked quinoa

3 cups water (for cooking quinoa)

1 TBSP extra virgin olive oil

1 can low sodium chickpeas drained & rinsed

2 large carrots, chopped

3-4 cups spinach or kale

1/2 cup finely sliced shallots

salt & pepper to taste

1/4 tsp smoked paprika

dash turmeric

4 TBSP feta or goat cheese, upon serving

For the Sauce:

1/2 whole avocado

2 TBSP extra virgin olive oil

1 TBSP tahini

1 clove garlic

1 TBSP water

1 TBSP lemon juice

1/2 tsp sea salt

1/2 tsp black pepper


In a large pot, add quinoa and water and turn heat to high. Add sea salt, black pepper, smoked paprika, and turmeric. When water starts to bowl, turn down to a simmer, cover, and cook for about 12-15 minutes or until all water is absorbed and quinoa fluffs with a fork.

While quinoa is cooking, chop carrots and shallots. In a large saute pan, add chickpeas (drained, rinsed, & patted dry with a paper towel), chopped carrots, and shallots and cook on medium-high heat for about 4-5 minutes.

Add spinach to saute pan and continue to cook a few more minutes until spinach is wilted. Add additional salt and pepper to taste.

Make the sauce: in a food processor, blend together avocado, olive oil, lemon juice, garlic, tahini, and salt & pepper until smooth. Set aside.

Once quinoa is cooled, divide into 4 servings, top with spinach/carrot/shallot mixture, and drizzle with avocado dressing. Top with cheese if desired. Enjoy!