Quinoa Chickpea Bowl

1. 1
   prep · ~2 min

   Rinse the quinoa.

   Rinse 1.5 cups quinoa under cold water for 2 minutes to remove bitterness.

2. 2
   boil · ~15 min

   Cook the quinoa.

   1.In a saucepan, bring 2 cups of water to a rolling boil.

   2.Add 1 pinch salt and the rinsed quinoa, stir once.

   3.Reduce heat to low, cover and simmer until water is absorbed (12-15 min).

   4.Remove from heat, fluff with a fork, and let sit covered for 5 minutes.

   TIPQuinoa is done when tiny spirals separate from the grains.
3. 3
   saute · ~10 min

   Make the spiced chickpea topping.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add 0.5 tsp cumin seeds and let them sizzle for 30 seconds.

   3.Add chopped onion and sauté until translucent (3-4 min).

   4.Add minced garlic and grated ginger, cook for 1 minute.

   5.Add chopped tomatoes, a pinch of turmeric, red chili powder, cumin powder, and 0.5 tsp salt.

   6.Cook until tomatoes soften and oil separates (4-5 min).

   7.Add cooked chickpeas, mix well, and cook for 3-4 minutes.

   TIPIf using canned chickpeas, rinse them well to remove excess sodium.
4. 4
   assemble · ~2 min

   Assemble the bowls.

   1.Divide the cooked quinoa evenly among 4 bowls.

   2.Top each bowl with the spiced chickpea mixture.

   3.Add a handful each of diced cucumber and bell pepper.

   4.Drizzle with lemon juice and garnish with fresh coriander leaves.

   TIPServe immediately while the quinoa and chickpeas are still warm.

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