Quinoa Power Bowl with Chickpea and Avocado

Quinoa power bowl with chickpeas and avocado close up feature shot.

5 from 2 votes

Quinoa Power Bowl with Chickpea and Avocado

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.

Prep Time5

Cook Time15

Total Time20

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 383kcal

Author: Jami Powell

Equipment

Medium saucepan
Large Mixing Bowl
Small Mixing bowl
Whisk
Fork
Measuring cups

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.

Notes

Cooking Notes

Rinse the quinoa thoroughly before cooking to remove any bitterness, then let it rest off the heat so it fully fluffs up before mixing. Add the avocado and herbs after the quinoa has cooled slightly to keep everything fresh and intact.

Tips for Best Results

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.

How to Know It’s Ready

The quinoa should be light and fluffy, and the bowl should look evenly coated without excess liquid pooling at the bottom.

Nutrition