Mediterranean Quinoa Bowl
Ingredients
- 3 cups cooked quinoa 1 cup uncooked
- 2 cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 2 avocados diced
- picked red onions
- fresh parsley
- aleppo pepper
- tahini sauce
- 1½ cups cooked chickpeas drained, rinsed, and dried
- olive oil to drizzle
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp sea salt
Instructions
- Preheat oven to 425℉, and line a baking sheet with parchment paper.
- Toss chickpeas with oil and seasonings.
- Spread chickpeas evenly on a baking sheet and roast for 20-30 minutes, until crispy and golden.
- Assemble bowls with quinoa, chickpeas, and toppings.
