Name: North Dakota Museum of Art Cafes Quinoa Bowl Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cups dry quinoa (rinsed); 2 cups water; 0.5 tsp kosher salt; 1 tbs olive oil; 2 cups broccoli florets; 1 cup red bell pepper, sliced; 1 cup carrot, cut into 1/4-inch coins; 2 tbs olive oil; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 cups canned chickpeas, drained and rinsed; 1 tbs olive oil; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp kosher salt; 2 cups baby spinach or mixed greens; 0.5 cups cucumber, diced; 0.5 cups cherry tomatoes, halved; 2 tbs fresh parsley, chopped; 3 tbs tahini; 2 tbs fresh lemon juice; 2 tbs warm water; 1 tsp maple syrup or honey; 1 tsp garlic, minced; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 2 tbs toasted pumpkin seeds (pepitas); 2 tbs crumbled feta or goat cheese

Method

Quinoa

Rinse and Cook

Place the dry quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing with your fingers. Drain well. In a small saucepan combine rinsed quinoa, 2 cups water, 1/2 tsp kosher salt, and 1 tablespoon olive oil. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and set aside, keeping covered to stay warm while you prepare other components.

Roasted Vegetables

Preheat and Toss

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss broccoli florets, sliced red bell pepper, and carrot coins with 2 tablespoons olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Roast

Arrange vegetables in a single layer and roast for 18–22 minutes, stirring once halfway through, until edges are lightly charred and vegetables are tender. Remove from oven and keep warm.

Chickpeas

Season and Sauté

While vegetables roast, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add drained and rinsed chickpeas, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, and 1/4 tsp kosher salt. Cook, stirring occasionally, 6–8 minutes until chickpeas are heated through and edges are slightly crisped. Remove from heat.

Tahini Lemon Dressing

Whisk Dressing

In a small bowl whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons warm water, 1 teaspoon maple syrup or honey, 1 teaspoon minced garlic, 1/4 tsp kosher salt, and 1/8 tsp black pepper. If dressing is too thick, add additional warm water 1 teaspoon at a time until pourable but still creamy. Taste and adjust salt or lemon as needed.

Assemble Bowl

Divide the cooked quinoa between two bowls (about 1/2 cup cooked quinoa per serving if making 2 servings as below). Arrange roasted vegetables, sautéed chickpeas, baby spinach (or greens), diced cucumber, and halved cherry tomatoes in sections on top of the quinoa.

Drizzle each bowl with the tahini lemon dressing (about 1–2 tablespoons per bowl). Sprinkle chopped parsley, toasted pumpkin seeds, and optional crumbled feta or goat cheese. Finish with a pinch of red pepper flakes if desired.

Serve warm or at room temperature. Leftovers: store components separately in airtight containers in the refrigerator up to 3 days; dress when ready to eat.