Quinoa Power Bowl with Chickpea and Avocado is ready in 20 minutes, meal-prep friendly, and works for easy plant-based lunches or dinners. It's made with fluffy quinoa, chickpeas, avocado, fresh herbs, and a lemony olive oil dressing, all prepared with an easy stovetop method and mixed in one bowl for quick assembly.
If you like this power bowl recipe, be sure to try our Quinoa Cucumber Salad with Chickpeas or this Chicken Arugula Salad with Quinoa.
Quinoa Power Bowl at a Glance 🔎
- 🕒 Prep Time: 5 minutes
- ⏱️ Cook Time: 15 minutes
- 🧊 Optional Chill: Yes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop + No-Cook Assembly
- 🍽️ Cuisine (or General Category): American, Mediterranean-Inspired
- 👩🍳 Pair With: Grilled chicken skewers, warm pita or flatbread, lemony roasted vegetables
- ⭐ Difficulty Level: Easy
We've made this bowl so many times for quick lunches, and we love serving it slightly chilled with extra herbs and pistachios on top. ~Jami
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
- Well-Balanced: Made with quinoa and chickpeas, this bowl is hearty, filling, and easy to enjoy any time.
- Versatile: Perfect for meal prep, this recipe can be customized with your favorite veggies or toppings.
- 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.
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Expert Tips for Success
👩🍳Jami's Secrets: Want to take this recipe to the next level?
✔️ DO Always use fresh herbs when possible for the 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 (without the avocado) 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.
More Chickpea Recipes You'll Love ♥️
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📖 Recipe
Quinoa Power Bowl with Chickpea and Avocado
Equipment
- Medium saucepan
- Large Mixing Bowl
- Small Mixing bowl
- Whisk
- Fork
Ingredients
- 1 cup dry quinoa rinsed
- 2 cups water or vegetable broth
- 1 cup Campari tomatoes halved
- 1 avocado diced
- 1 cup Persian cucumbers sliced
- 15 ounce can garbanzo beans drained and rinsed
- ⅓ cup red onion finely chopped
- ⅓ cup combined fresh herbs dill, parsley, oregano
- 1 to 2 cloves minced garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- juice of 1 lemon
- ⅓ to ½ cup pistachios chopped, for desired crunch
- Cavender's Greek seasoning 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 12 to 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit for 5 minutes to cool.
- 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.
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Notes
- Cook the quinoa just until the liquid is absorbed and the grains look fluffy, not split or mushy.
- Let the quinoa cool for a few minutes before combining so the vegetables stay crisp and the dressing doesn't soak in too fast.
- Add the avocado at the very end so it keeps its shape instead of breaking down.
- Toss gently once everything is combined to avoid crushing the chickpeas and soft ingredients.
