Q1: What is the absolute, number one secret to truly crispy roasted chickpeas?

The secret is to get them as dry as possible before they go into the oven. After you have rinsed your canned chickpeas, spread them out on a clean dish towel or a few layers of paper towels and gently rub them until their skins are completely dry. This will allow them to roast and become crispy, rather than just steaming in the oven.

Q2: How do I make perfect, fluffy quinoa that is not bitter or mushy?

The most important secret to great quinoa is to rinse it thoroughly before you cook it. Quinoa has a natural coating called saponin, which can taste bitter. Rinsing it in a fine-mesh sieve under cold running water removes this coating. Also, be sure to use the correct 1:2 ratio of quinoa to liquid and to let it steam, covered, off the heat for 5 minutes after it has cooked.

Q3: Can I make the components for this bowl ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can prepare the quinoa, the roasted chickpeas, the garlic yogurt sauce, and the pickled red onions and store them in separate, airtight containers in the refrigerator for up to 5 days. This makes the final assembly for a quick lunch incredibly fast.

Q4: What is Aleppo pepper, and is there a good substitute?

Aleppo pepper is a type of chili flake from Turkey and Syria. It has a beautiful, deep red color and a wonderful, mild-to-medium heat level with a slightly fruity, tangy, and almost smoky flavor . If you can't find it, you can substitute it with a mixture of about 3/4 teaspoon of sweet paprika and 1/4 teaspoon of cayenne pepper .

Q5: Is this quinoa bowl vegan?

It can be! The only non-vegan ingredient in this recipe is the Greek yogurt in the sauce. To make this a completely vegan Power Bowl, you can simply substitute the Greek yogurt with your favorite brand of plain, unsweetened, dairy-free yogurt (like a coconut, soy, or cashew yogurt).

The Best Vibrant & Healthy Mediterranean Quinoa Bowl

A healthy and vibrant Mediterranean quinoa bowl, perfect for a customizable vegetarian meal. The bowl is built on a base of fluffy cooked quinoa and topped with a variety of fresh and cooked ingredients, including smoky, crispy roasted chickpeas, fresh cucumber, cherry tomatoes, and creamy avocado. The dish is brought together with tangy quick-pickled red onions, fresh herbs, and a creamy homemade garlic yogurt sauce.

Author: Grace

Ingredients

For the Smoky Chickpeas:
1 ½ cups cooked chickpeas, drained, rinsed, and patted dry
Extra-virgin olive oil, for drizzling
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon sea salt
Pinch of cayenne pepper
For the Bowl:
3 cups cooked quinoa
2 Persian cucumbers, thinly sliced
1 cup cherry tomatoes, halved
2 avocados, diced
Fresh mint and/or parsley leaves
Aleppo pepper or red pepper flakes
For the Garlic Yogurt Sauce (inferred):
1 cup plain Greek yogurt
1 clove garlic, grated
1 tablespoon lemon juice
Salt and pepper to taste
For the Pickled Red Onions (inferred):
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Instructions

Note: Recipes for the Pickled Red Onions and Garlic Yogurt Sauce were not provided and have been inferred.
Prepare the Toppings: Make the pickled red onions by combining sliced onion, vinegar, sugar, and salt in a jar; shake and let sit for at least 30 minutes. Make the garlic yogurt sauce by whisking together the yogurt, grated garlic, lemon juice, salt, and pepper.
Roast the Chickpeas: Preheat the oven to 425°F. On a parchment-lined baking sheet, toss the chickpeas with a drizzle of olive oil, the smoked paprika, cumin, salt, and cayenne. Roast for 20 to 30 minutes, until golden brown and crisp.
Cook the Quinoa: Cook 1 cup of uncooked quinoa according to package directions to yield 3 cups.
Assemble the Bowls: Divide the cooked quinoa among bowls. Top with the smoky roasted chickpeas, sliced cucumbers, halved tomatoes, and diced avocado.
Garnish with the pickled red onions, fresh mint or parsley, and a pinch of Aleppo pepper.
Drizzle generously with the garlic yogurt sauce and serve.

Notes

This is a highly customizable ‘Buddha bowl’ style meal. Feel free to substitute your favorite grains, greens, and vegetables.
This recipe is excellent for meal prep. You can prepare the quinoa, roasted chickpeas, pickled onions, and yogurt sauce ahead of time for quick assembly.
To make this recipe vegan, simply substitute the garlic yogurt sauce with a tahini-based dressing.

Find it online: https://www.eatswithsoul.com/healthy-mediterranean-quinoa-bowl/