Ingredients
Equipment
Method
- Rinse the dry quinoa, then combine with the measured base water. Bring to a boil, cover and simmer gently for 12–15 minutes. Remove from heat, leave covered for 5 minutes and fluff.
- Whisk the chickpea lemon juice, vinegar, tahini, garlic powder, smoked paprika, cumin, salt and marinade water. Toss with the cooked chickpeas and let stand for at least 10 minutes while preparing the rest of the bowl.
- Shred or slice the carrots, cucumber, cabbage and radishes, and chop the parsley. Keep the pieces small enough to mingle comfortably with the quinoa.
- Blend the avocado with the dressing lemon juice, tahini, garlic powder, salt and the lower amount of dressing water. Add more water within the stated range until smooth and spoonable.
- Divide quinoa among 4 bowls and top with marinated chickpeas and prepared vegetables. Spoon over the avocado dressing, then scatter with the measured pumpkin and hemp seeds.
Nutrition
Notes
Marinade: Ten minutes gives the chickpeas a bright coating; a longer refrigerated rest gives the flavors more time to mingle.
Dressing: Lemon helps keep the avocado lively, but the color still darkens with storage. Blend shortly before serving when practical.
Swaps: Cooked rice can replace quinoa, with a softer grain texture; roasted sweet potato or steamed greens can join the bowl separately.
Seeds: Pumpkin seeds bring crunch and hemp seeds bring a softer nuttiness; both are part of the measured recipe.
Storage: Refrigerate ingredients separately and promptly at 40°F (4°C) or below for up to three days; avocado dressing is best within two days. Reheat quinoa to 165°F (74°C) if serving warm, then add the cool vegetables and dressing.
