This Healthy Quinoa Power Bowl with Chickpea and Avocado is a perfect example of how simple ingredients can come together to create a dish that fuels the body and pleases the tastebuds.
If you like this power bowl recipe, be sure to try our Quinoa Cucumber Salad with Chickpeas!
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Power bowls are known for their wholesome ingredients, vibrant colors, and variety of textures. If you desire to create balanced meals in one dish, these bowls often feature a base of grains, a medley of vegetables, protein sources, and a delicious dressing.
If you like this salad recipe, you may also love our Smashed Chickpea and Avocado Sandwich or Mediterranean Chickpea Salad.
Why We Love This Recipe
- Nutrient-Rich: Packed with protein from quinoa and chickpeas, this bowl is a powerhouse of nutrition that fuels your day.
- Versatile: Perfect for meal prep, this recipe can be customized with your favorite veggies or toppings.
- Gluten-Free: Made entirely from gluten-free ingredients, it’s suitable for those with dietary restrictions.
- Quick and Easy: With minimal cooking and prep time, this dish is ideal for busy weeknights or a quick lunch.
Quinoa Power Bowl Ingredients
- Campari tomatoes: Sweet and juicy, these tomatoes add a burst of flavor.
- Garbanzo beans: Also known as chickpeas, these legumes are high in protein and fiber.
- Red onion: Adds a sharp, tangy flavor that complements the other ingredients.
- Fresh herbs: (dill, parsley, oregano): Brings a fresh, aromatic quality to the dish.
- Red wine vinegar: Adds acidity and brightness.
- Pistachios: Adds a delightful crunch and nutty flavor.
- Seasonings: Cavender's Greek seasoning, salt, and pepper enhances the overall taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Quinoa: Substitute with brown rice or farro for a different grain base.
- Chickpeas: Use black beans or lentils if you prefer a different protein source.
- Avocado: Substitute with tahini or a dollop of Greek yogurt for creaminess.
- Fresh herbs: If you don’t have fresh herbs, dried herbs can work in a pinch, just use less.
How To Make this Healthy Quinoa Power Bowl Recipe with Chickpea and Avocado
STEP 1: Boil the Quinoa
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil.
STEP 2: Let Cool and Rest
Reduce heat to low, cover, and simmer for 15 minutes. Cook until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit for 5 minutes.
STEP 3: Prepare the Vegetables and Dressing
In a large bowl, combine halved campari tomatoes, diced avocado, sliced mini cucumbers, garbanzo beans, chopped red onion, combined herbs, and minced garlic.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Cavender's Greek seasoning, salt, and pepper. Pour over the vegetable mixture and toss gently to combine.
STEP 4: Add Quinoa and Serve
Fluff the quinoa with a fork and add it to the vegetable mixture. Toss again until everything is well combined.
Top with chopped pistachios and serve immediately or chill in the refrigerator for a refreshing meal later.
Expert Tips for Success
👩🍳Jami's Secrets: Want to take this recipe to the next level?
✔️ DO Always use fresh herbs when possible for best flavor.
✔️ DO Rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give a bitter taste.
✔️ DO Keep the dressing separate until you're ready to serve to maintain the freshness of the ingredients.
Storage
Store any leftover quinoa power bowl in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes until warmed through. If you prefer it cold, enjoy it straight from the fridge.
Recipe FAQs
Try adding toppings like roasted vegetables (sweet potatoes, bell peppers, or zucchini), fresh herbs (cilantro, parsley, or mint), a drizzle of tahini or olive oil, crumbled feta or goat cheese, or a sprinkle of toasted seeds (pumpkin, sunflower, or sesame).
Keep it simple by using a flavorful dressing or sauce. A lemon-tahini dressing, balsamic glaze, or a sprinkle of smoked paprika can add a punch of flavor without overwhelming the dish. You can also include a squeeze of lime or lemon over the top.
For a quick variation, you could swap the garbanzo beans for black beans or northern beans for a different texture. Add grilled chicken, tofu, or roasted chickpeas for more protein. You can also switch up the veggies based on what you have—try adding corn, spinach, or cucumber.
More Pasta and Quinoa Salad Recipes You'll Love ♥️
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📖 Recipe
Healthy Quinoa Power Bowl with Chickpea and Avocado
Equipment
- Medium saucepan
- Large Mixing Bowl
- Small Mixing bowl
- Whisk
- Fork
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 cup campari tomatoes halved
- 1 avocado diced
- 1 cup mini cucumbers sliced
- 1 15 oz can garbanzo beans drained and rinsed
- ½ red onion finely chopped
- ⅓ cup combined fresh herbs dill, parsley, oregano
- 1-2 cloves minced garlic
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- juice of 1 lemon
- ½ cup pistachios chopped
- Cavender's Greek seasoning to taste to taste
- salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit for 5 minutes.
- In a large bowl, combine halved campari tomatoes, diced avocado, sliced mini cucumbers, garbanzo beans, chopped red onion, combined herbs, and minced garlic.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Cavender's Greek seasoning, salt, and pepper. Pour over the vegetable mixture and toss gently to combine.
- Fluff the quinoa with a fork and add it to the vegetable mixture. Toss until everything is well combined.
- Top with chopped pistachios for added crunch. Serve immediately or chill in the refrigerator for a refreshing meal later.
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