Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Vegetables
Protein
Dressing
Toppings
Method
Base Preparation
- 1
Cook the Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Vegetable Preparation
- 2
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced bell pepper and zucchini. Sauté for about 5-7 minutes until they soften. Add the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach wilts. Season with salt and black pepper to taste.
Chickpeas and Avocado
- 3
Prepare the Protein
In a bowl, combine the canned chickpeas and sliced avocado. Gently toss to mix, being careful not to mash the avocado.
Dressing Preparation
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Assembly
- 5
Assemble the Bowl
In a serving bowl, start with a base of quinoa, then layer on the sautéed vegetables, chickpeas and avocado mixture. Drizzle the dressing over the top. Finish with crumbled feta cheese and chopped parsley as toppings.