Spicy Chickpea and Quinoa Bowls are a fun and delicious alternative to the traditional meat and potatoes fare. I love that you can easily adjust the taste of your dish by adding different types of spices, cheeses and vegetables.
Serve it up with some baked potatoes or rice for a delicious and healthy twist on the traditional diet. The “Spicy Chickpea and Quinoa Bowl” is an innovative take on the classic entree, and it really hits the spot!
You can have your traditional chicken and rice meal, but you toss in some extra veggies for a healthy, lighter version. This fast food alternative is quickly gaining a loyal clientele – it’s healthy, tasty and surprisingly affordable.
You’ll find yourself reaching for this tasty twist on the classic if you are near a Laredo restaurant or are looking for a fast, healthy and low fat meal idea. Spicy Chickpea and Quinoa Bowls are extremely tasty, healthy, and filling.
They’re also a super easy and quick meal to prepare, plus you don’t have to wait for long to cook them! It’s very rare that I can really have too many bowls in the kitchen, but I always feel guilty about it since I keep thinking I’ll make more. The other day I finally catered one for our family and boy did my husband loves them!
Spicy Chickpea and Quinoa BowlsCourse: DinnerCuisine: AmericanDifficulty: Easy
These super flavorful Spicy Chickpea Quinoa Bowls are gluten free, dairy free, vegan and perfect for your weekly meal prep! Easy to assemble and even easier to make!
1 cup uncooked quinoa
2 cups vegetable broth
1 Tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
2 (15 oz) cans chickpeas, drained and rinsed
1 (15 oz) can diced tomatoes
1 Tbsp tomato paste
1 tsp. cumin
1/2 tsp. red pepper flakes (or more if you like a lot of heat!)
1/2 tsp. salt
1/4 tsp. black pepper
Fresh cilantro, garnish (optional)
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
- In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.
- Cover the pan and simmer for about 10 minutes, stirring occasionally.
- To assemble the bowls, place 1/2 cup quinoa in each bowl and top with a heaping 1/2 cup of the chickpea mixture. Top with a little cilantro and enjoy!
Reference : eatyourselfskinny.