Description
A vibrant, nutrient-packed dish brimming with quinoa, fresh veggies, and roasted chickpeas, perfect for a healthy meal or quick dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- Juice of 1 lemon
- 2 tablespoons olive oil
- Your favorite dressing
Instructions
- Rinse quinoa under cold water; combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and spices; spread on a baking sheet and roast for 20-25 minutes until golden brown.
- While the quinoa cooks and chickpeas roast, chop kale and halve cherry tomatoes.
- In bowls, layer quinoa first, followed by kale, tomatoes, roasted chickpeas, and avocado slices.
- Drizzle lemon juice and your favorite dressing over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Roasting/Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 500
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg