Lime-Cilantro Quinoa Bowl with Crispy Chickpeas
Ingredients
- 1 cupquinoa
- 2 cupswater
- ·salt
- 1 can (15 oz)chickpeas (drained and rinsed)
- 2 tablespoonsolive oil
- ½ teaspoonpaprika
- ¼ teaspoonblack pepper
- 1lime
- ½ cupcilantro
- 1red bell pepper
- 1 mediumcucumber
- ¼red onion
- 1avocado (ripe)
- ½ cupqueso fresco (optional)
Prep
- 01
Rinse 1 cup quinoa under cold water until the water runs clear.
- 02
Dice 1 red bell pepper into bite-sized pieces.
- 03
Cut 1 medium cucumber into rounds or half-moons.
- 04
Thinly slice 1/4 red onion.
- 05
Chop a handful of fresh cilantro (about 1/2 cup).
- 06
Slice 1 ripe avocado just before serving.
Method
- 01
Bring 2 cups water to a boil in a medium saucepan. Add 1 cup quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While the quinoa cooks, toss the drained chickpeas with 2 tablespoons olive oil, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and a pinch of salt. Spread on a small baking sheet and roast at 425°F for 12 to 15 minutes, stirring halfway, until golden and crispy.
- 03
In a small bowl, whisk together the juice of 1 lime, 1/4 teaspoon salt, and 1 tablespoon olive oil (if you have extra) to make a dressing. Pour over the warm quinoa and toss gently.
- 04
Divide the quinoa among bowls. Top each with crispy chickpeas, sliced bell pepper and cucumber, a small handful of diced red onion, avocado slices, fresh cilantro, and queso fresco if using. Serve immediately.
Spice Tips
For a gentle heat, add 1/4 teaspoon smoked paprika or cumin to the lime dressing. A pinch of cayenne in the chickpea seasoning brings more punch. Swap cilantro for fresh basil if you prefer a lighter herbal note.
Make the quinoa base up to 1 day ahead and store in the fridge; add toppings just before eating so the avocado stays bright. Crispy chickpeas are best within an hour of roasting.