Name: Fox on Johns GLUTEN-FREE BRUNCH MENU Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 cups tri-color quinoa (rinsed); 2 cups water; 1 cups canned chickpeas (drained & rinsed); 1 tbs extra-virgin olive oil; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 2 cups baby spinach (packed); 1 cups cherry tomatoes (halved); 1 unit avocado (ripe, sliced); 0.25 cups feta cheese (crumbled, optional); 1 tbs fresh lemon juice; 3 tbs tahini; 3 tbs warm water; 2 tbs fresh lemon juice; 1 tsp maple syrup; 1 tsp garlic (minced); 0.25 tsp kosher salt; 0.125 tsp black pepper; 4 slices gluten-free bread slices; 1 tbs butter or olive oil; 0.5 tsp garlic powder; 0.25 tsp dried oregano; 0.5 cups microgreens or chopped parsley; 2 tbs toasted pumpkin seeds (pepitas); 1 tsp hot sauce; 1 tsp olive oil (drizzle)

Method

Quinoa & Chickpea Breakfast Bowl

Cook the quinoa

In a fine-mesh sieve rinse 1 cup tri-color quinoa under cold water until water runs clear. In a medium saucepan bring 2 cups water to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

Season and warm chickpeas

While quinoa cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 cup drained chickpeas, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté 4–6 minutes, stirring, until chickpeas are warmed and lightly golden. Remove from heat and stir in 1 tablespoon fresh lemon juice.

Assemble greens and vegetables

Place 2 cups packed baby spinach into a large bowl or divide between bowls. Toss with halved cherry tomatoes (1 cup) so they wilt slightly from the residual heat of the chickpeas and quinoa.

Combine and finish bowl

Add 1 cup cooked quinoa and the warm seasoned chickpeas to the spinach and tomatoes. Gently fold to combine. Top with sliced avocado (1), crumbled feta (optional, 1/4 cup) and a light drizzle (about 1 tsp) of olive oil. Adjust salt and pepper to taste.

Lemony Tahini Dressing

In a small bowl whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 teaspoon maple syrup and 1 teaspoon minced garlic. Add 3 tablespoons warm water a little at a time, whisking until smooth and pourable. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and adjust lemon, salt or water to reach desired consistency. If too thick, add up to 1 more tablespoon warm water.

Herbed Gluten-Free Toast

Preheat a skillet or grill pan over medium heat or preheat the toaster/oven. Brush both sides of 4 slices gluten-free bread with 1 tablespoon butter or olive oil. Sprinkle each slice lightly with 1/2 teaspoon garlic powder (divided) and 1/4 teaspoon dried oregano (divided). Toast in the skillet 2–3 minutes per side until golden and crisp, or toast in the oven/toaster until golden.

Garnishes & Assembly

Drizzle the lemony tahini dressing (to taste) over each assembled quinoa & chickpea bowl. Divide bowls between 2–3 servings. Place 1–2 slices herbed gluten-free toast on the side of each bowl. Finish with 2 tablespoons toasted pumpkin seeds per bowl, a sprinkle of microgreens or parsley (about 1/4 cup per bowl), and optional hot sauce (about 1 tsp) for heat.

Serve immediately while toast is crisp and quinoa/chickpeas are warm. Leftover dressing can be refrigerated in an airtight container for up to 5 days; quinoa and chickpeas keep covered in the fridge for up to 3 days.

Gluten-free Brunch Menu Recipe