Mediterranean Quinoa Bowl

dinner · ⏱ 40 min · 4 portions · 75.0 g carbs / portion · vegetarian · allergens: gluten, milk

v2 · rb0e705f985 20260727Z1751 360 g quinoa 2 pieces avocado 270 g chickpeas garlic yogurt sauce to taste parchment paper to taste tahini sauce to taste 🍳 cook the quinoa according to package directions 🔥 preheat the oven to 220°C and line a baking sheet with parchment paper 🔥 ⏱ 20-30 min roast the chickpeas until golden brown and crisp 🌀 season the chickpeas with olive oil, smoked paprika, cumin, sea salt, and cayenne 🔪 thinly slice the cucumbers and halve the cherry tomatoes 🔪 dice the avocado 🍽 assemble the bowls with quinoa, smoky chickpeas, cucumbers, tomatoes, and avocado 🍽 top the bowls with pickled onions, mint, and parsley and add Aleppo pepper 🍽 drizzle the bowl with garlic yogurt sauce and serve 🍽 drizzle the bowl with tahini sauce and serve Mediterranean Quinoa Bowl 🥗 1 tsp smoked paprika ½ tsp cumin olive oil to taste sea salt to taste cayenne pepper to taste 2 pieces cucumber 237 ml cherry tomato pickled onion to taste mint to taste parsley to taste aleppo pepper to taste half · 90 g half · 90 g cucumber, cherry tomato pickled onion, mint, parsley, aleppo pepper garlic yogurt sauce tahini sauce
http://flowcooking.food/en-us/recipe/815/mediterranean-quinoa-bowl/