High Protein Chickpea & Quinoa Power Bowl

• 1 cup quinoa, rinsed
• 1 3/4 cups water or vegetable broth
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 small red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon warm water
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. While quinoa cooks, heat olive oil in a skillet over medium heat. Add chickpeas, cumin, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes, stirring occasionally until chickpeas are warm and slightly crispy. Remove from heat.
3. Prepare the tahini dressing by whisking together tahini, fresh lemon juice, warm water, minced garlic, and a pinch of salt in a small bowl until smooth and creamy. Add more water for a thinner consistency if desired.
4. Fluff the cooked quinoa with a fork. In a large mixing bowl, combine quinoa, sautéed chickpeas, diced red bell pepper, cherry tomatoes, chopped spinach, and parsley. Toss gently to combine.
5. Divide the quinoa and chickpea mixture into four bowls. Drizzle each with tahini dressing.
6. Optional: Garnish with additional parsley or a sprinkle of crushed red pepper for extra flavor.

Chef tips

• For a vegan option, this recipe is already plant-based and gluten-free.
• Use vegetable broth instead of water for cooking quinoa to add more flavor.
• If tahini is too thick or strong, substitute with a Greek yogurt-based dressing for a creamy, high-protein variation.
• To save time, use pre-cooked or canned quinoa found in many grocery stores.