Bowl Recipe
Make Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Protein
Vegetables
Dressing
Garnish
Method
Base
- 1
Prepare Quinoa
In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil over high heat.
- 2
Simmer
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 3
Fluff
After resting, use a fork to fluff the quinoa and set aside.
Protein
- 4
Season Chickpeas
In a medium bowl, combine the drained chickpeas, olive oil, paprika, salt, and pepper. Toss to coat the chickpeas evenly.
- 5
Roast Chickpeas
Preheat the oven to 400°F (200°C). Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until crispy.
Vegetables
- 6
Prepare Vegetables
While the quinoa and chickpeas are cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Place all in a large mixing bowl with the fresh spinach.
Dressing
- 7
Make Dressing
In a small bowl, whisk together the lemon juice, tahini, minced garlic, and enough water to thin the dressing to your desired consistency.
Assemble
- 8
Combine Ingredients
In a large serving bowl, layer the fluffy quinoa, roasted chickpeas, and prepared vegetables.
- 9
Add Dressing
Drizzle the tahini dressing over the top and toss gently to combine.
- 10
Garnish
Top with crumbled feta cheese and chopped fresh parsley before serving.
