Roasted Chickpea Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1 14 oz. can Chickpeas
  • 1/2 Lemon, Juice of
  • 1 bag Spinach, fresh

• Condiments

  • 1/8 cup Kalamata olives
  • 1 Tahini

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Pinch Cayenne
  • 1/2 tsp Paprika or preferably smoked paprika
  • 1 Salt
  • 1 Pinch Salt and pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 5 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 2 tbsp Pine nuts, toasted

Found on orchardstreetkitchen.com

Description

Ingredients

• 1 14 oz. can of chickpeas, rinsed and drained
• 2 teaspoons olive oil
• ½ teaspoon cumin
• ½ teaspoon paprika or preferably smoked paprika
• ¼ teaspoon sea salt
• Pinch of cayenne
• ½ cup uncooked quinoa
• 2 teaspoons apple cider vinegar
• 1 teaspoon olive oil
• Pinch of salt and pepper
• 2 teaspoons olive oil
• 1 bag of fresh spinach
• Juice of ½ a lemon
• About ⅛ cup kalamata olives, sliced in half
• 2 tablespoons pine nuts, toasted
• Tahini for drizzling
• Salt to taste

Directions

• Pre-heat the oven to 400 degrees. Add the drained chickpeas to a baking dish or sheet and lightly toss them with the olive oil, spices and salt. Stir well to coat them in the spices. Bake for 30 minutes, stirring them halfway through.
• While the chickpeas are roasting, cook the quinoa. Add the apple cider vinegar, olive oil and salt and pepper once the quinoa has cooked.
• When theres a couple minutes left on the chickpeas, start sauteeing the spinach over medium heat in a large pan with the olive oil. Stir often so that the spinach wilts evenly. Once the spinach has wilted, remove it from the heat immediately and add the fresh lemon juice.
• To assemble: add the cooked quinoa to two bowls. Split the chickpeas, spinach, olives and pine nuts between the two bowls, and drizzle each bowl generously with tahini. Season with additional salt to taste.