June 11, 2014

Post-Surf Quinoa Bowl with Spiced Chickpeas and Avocado

The SEA SALT Recipes, Salads post surf recipe, quinoa and feta, quinoa and veggies, Quinoa bowl, quinoa with chickpeas, roasted chickpeas, spiced chickpeas, The Sea Salt 5 Comments

If you only make quinoa one way this Summer then this should be it.

This quinoa bowl is the perfect post-surf lunch, with a light vinaigrette, fresh veggies and nutty spiced chickpeas.

Protein and veggies… ain’t nothing wrong with that! I make a big bowl of this at the beginning of the week and pack it for Miles’ lunches.

 

Ingredients:

• 2 Tbsp EVOO
• 1/3 cup red wine vinegar
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 2 cups uncooked quinoa, cooked. (I don’t want you to be confused. Put two cups of uncooked quinoa in the rice cooker and use whatever amount it makes).
• 1 cup chopped parsley
• 2 cups chopped tomatoes (I used cherry tomatoes)
• 1 English cucumber, diced
• 1 or 2 large avocados (the more the merrier), diced
• 1/4 big red onion, finely chopped
• 1 cup feta cheese crumbles
• 1 can chickpeas, rinsed and dried
• 1 Tbsp coconut oil
• 1 Tbsp cumin
• 1 tsp garlic powder
• 1 tsp oregano
• S&P to taste

Directions:

1. Cook quinoa in rice cooker, like you would rice.
2. Meanwhile, in a large bowl combine oil, vinegar and S&P and set aside.
3. In a large pan over medium high heat, melt coconut oil.
4. Add chickpeas and cook for 10 mins, shaking the pan occasionally.
5. After 10 mins add cumin, garlic powder, oregano and s&p. Cook for 2 more mins and set aside.
6. When quinoa is done add it to large bowl with the vinaigrette and let cool in the fridge for about 15-20 mins.
7. When cool, add veggies, feta and chickpeas.
8. Top with avocado before you serve. *If you’re eating the whole bowl at one time then add all of the avo. If you’re going to eat a little at a time, then add the avocado right before you eat it. Otherwise it will get gnarly. Ew.
9. Enjoy immediately or serve cold.