Quinoa Nourish Bowl w/ The Best Avocado Dressing
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1/4 cup water
- 1 clove garlic minced
- 1/2 tsp paprika
- 1/4 cup extra virgin olive oil
- 2 cups water
- 1/2 tsp garlic powder
- 1 avocado
- 1/4 tsp cumin
- juice from 1 lime
- 1/8 spsalt
- hemp seeds
- pinch cayenne (optional)
- 1 cup quinoa (i used red quinoa)
- 1/8 sppepper
- extra virgin olive oil for sautã©ing
- 1 1/2 cups chickpeas (or 1 15oz can)
- drizzle of flax oil (or sub extra virgin olive oil
- 1/8 spsalt (or more to taste)
- 1/2 jalapeã±o, ribs and seeds removed
- handful of cilantro (about 1/3 cup)
- 2 cup swiss chard chopped, packed
- fresh sprouts
- Carbohydrate 16.74637 g
- Cholesterol 0 mg
- Fat 30.141986885905 g
- Fiber 10.5569311283827 g
- Protein 4.299365625 g
- Saturated Fat 4.18483168900577 g
- Serving Size 1 1 -3 Bowl (449g)
- Sodium 97.5090000092338 mg
- Sugar 6.18943887161732 g
- Trans Fat 1.47734050029531 g
- Calories 332 calories
Combine 1 cup quinoa to 2 cups water in a saucepan, and bring to a boil.Once water is boiling, bring to a simmer until quinoa is cooked, about 15 minutes.Preheat oven to 450 degrees F.Rinse and dry chickpeas.In a bowl or plastic bag, combine chickpeas, spices, and oil. Mix until chickpeas are all evenly coated.On a baking tray, assemble chickpeas as flatly as possible (i.e. chickpeas should not be on top of each other).Bake in the oven for 20-25 minutes, or until slightly browned.In a high-speed blender, combine all dressing ingredients and blend until smooth and creamy.Bring a sauté pan to medium hit on the stovetop.Sauté chopped swiss chard and minced garlic for about 5-10 minutes, or until swiss chard is wilted and garlic is slightly browned.In a bowl, assemble quinoa as a base. On top, layer chickpeas and swiss chard. Drizzle generously with green goddess dressing, and garnish with sprouts and hemp seeds.Enjoy!
