Quinoa Bowl with Spinach, Pomegranate & Chickpeas
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4 | Vegan | Gluten Free
- 1 1/2 cups quinoa
- 3 cups water
- 1 pomegranate
- 4 cups baby spinach
- 1 cucumber
- 15-ounce can chickpeas, drained and rinsed
- 1 avocado
- 4 tablespoons extra virgin olive oil
- 2 lemons, cut into wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Put the quinoa and water into a medium saucepan. Place on the stove over high heat and let come to a boil. Lower the heat to medium-low and simmer (low boil) until the water has evaporated and the quinoa is tender and fluffy, 12 to 15 minutes. Remove lid, fluff with fork, and let stand, covered, for 5 minutes.
Meanwhile, cut the pomegranate in half. Hold one half over a large bowl and give the round side several whacks- the seeds should should fall right out. You may have to open up the pomegranate to help release the hard-to-get-to seeds.
Place the spinach in a salad spinner, rinse, and spin dry. Peel the cucumber. Slice it in half lengthwise the cut it crosswise into half moons. Drain the chickpeas into a strainer and rinse.
Cut the avocado in half and remove the pit. Score the flesh (without cutting through the skin) into squares.
Now you’re ready to assemble. Divide the spinach among bowls, then the quinoa. Add the cucumber, chickpeas, and pomegranate. Scoop out the avocado pieces and divide evenly. Drizzle 1 tablespoon of oil over each salad then give each one a good squeeze of lemon. Sprinkle with salt and pepper.
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