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. Whether you’re looking for a quick lunch or a satisfying dinner, this recipe is sure to become a staple in your home.
Power bowls are know 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.
The Healthy Quinoa Power Bowl with Chickpea and Avocado combines the nutty flavor of quinoa with the creaminess of avocado and the crunch of fresh vegetables.
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.
If you like this salad recipe, you may also love our Southwest Quinoa Bowl, Mediterranean Chickpea Salad, or our Avocado and Black Bean Salad.
Jump to:
What Ingredients Will You Need?
- Quinoa: This grain provides a hearty base for the bowl.
- Campari tomatoes: Sweet and juicy, these tomatoes add a burst of flavor.
- Avocado: Creamy and nutritious, avocados are packed with flavor.
- Mini cucumbers: Crisp and refreshing, they add a nice crunch.
- 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.
- Garlic: Provides a savory depth of flavor.
- Olive oil: A healthy fat that enhances the dressing.
- Red wine vinegar: Adds acidity and brightness.
- Lemon juice: Freshens up the flavors with its zesty profile.
- Pistachios: Adds a delightful crunch and nutty flavor.
- Seasonings: Cavender's Greek seasoning, salt, and pepper enhances the overall taste.
Note: Refer to the recipe card below for exact quantities.
Instructions
How To Make this Healthy Quinoa Power Bowl Recipe with Chickpea and Avocado
STEP ONE: Cook Quinoa
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. Cook until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit for 5 minutes.
STEP TWO: Prepare the Vegetables
In a large bowl, combine halved campari tomatoes, diced avocado, sliced mini cucumbers, garbanzo beans, chopped red onion, combined herbs, and minced garlic.
STEP THREE: Make the Dressing
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 FOUR: Toss 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.
What Are Some Good Substitutions?
- 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 Can You Change This Recipe Up?
- Diet: For a low-carb option, replace quinoa with cauliflower rice.
- Flavor: Add diced bell peppers or jalapeños for a spicy kick.
- Presentation: Serve in a hollowed-out avocado or on a bed of leafy greens.
- Kid-Friendly: Involve kids by letting them choose their favorite toppings.
How Should You Store This?
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.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For the best flavor, always use fresh herbs when possible.
Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give a bitter taste.
If you're prepping this dish ahead of time, consider keeping the dressing separate until you're ready to serve to maintain the freshness of the ingredients.
This salad is best enjoyed cold.
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Have Leftover Ingredients?
- Quinoa: Use leftover quinoa in breakfast bowls or as a base for a stir-fry.
- Avocado: Mash leftover avocado for a quick guacamole or spread on toast.
- Chickpeas: Toss leftover chickpeas into salads or blend into hummus for a tasty dip.
Need Something To Pair This With?
- Grilled Chicken: Add a protein boost by serving grilled chicken on the side.
- Pita Bread: Pair with warm pita bread for a Mediterranean flair.
- Roasted Vegetables: Serve alongside roasted seasonal veggies for extra flavor.
In The Mood For a Similar Dish?
- Southwest Quinoa Bowl
- Mediterranean Chickpea Salad
- Avocado and Black Bean Salad
- Chicken, Avocado, and Jammy Egg Salad
- Redneck, Cowboy, Hillbilly Caviar Dip
Related
More salad with quinoa recipes you will love:
FAQ
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.
📖 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.
Nutrition
This Quinoa Power Bowl is a quick, nutrient-packed meal that's perfect for busy days. With quinoa, fresh veggies, and hearty chickpeas, it’s both satisfying and customizable.
Ready to try it? Gather your ingredients, make it your own, and enjoy a delicious, wholesome dish today!
Important Food Safety Tips
Always wash your hands, utensils, and surfaces before and after handling food to prevent cross-contamination. Refrigerate leftovers promptly to ensure food safety.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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