Want to brighten up your early spring meals? Add some citrus! This recipe uses juicy orange and grapefruit sections that are full of vitamin C and cancer fighting phytochemicals. The quinoa and chickpeas deliver plenty of protein, and the avocado and olive oil provide you with healthy fats that help you feel fuller longer.
This bowl of goodness tastes delicious at room temp or cold out of the fridge, perfect for an easy meat-free dinner or a satisfying brown-bag lunch.
Sunny Citrus Quinoa and Chickpea Bowl
1-1/4 cups quinoa, rinsed
1 can chickpeas or garbanzo beans, drained and rinsed
1 teaspoon chili powder
3 cloves garlic, minced
¼ cup lime juice, plus zest from one lime
2 tablespoons olive oil
1/3 cup cilantro, chopped
2 oranges, segmented or sectioned
1 red grapefruit, sectioned
2 avocados, peeled and cubed
1 teaspoon salt
½ teaspoon pepper
Cook quinoa according to package directions, fluff with a fork. Transfer to a large bowl to cool.
In a large skillet, gently heat 1 tablespoon olive oil on medium low. Add the chickpeas, chili powder, and a ½ teaspoon salt. Cook for 2 minutes. Add the garlic and lime zest, cook for another minute. Transfer the seasoned chickpeas to the bowl with the quinoa.
Add the orange and grapefruit sections and cubed avocado.
In a small jar, add the lime juice, cilantro and remaining tablespoon olive oil and ½ teaspoon of salt. Shake to combine, then pour the dressing over the contents in the bowl. Stir gently with a rubber spatula to combine all ingredients.
Serve with organic corn chips if desired.
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