Power Bowl Recipe

Preparation Directions

1. 1

   Cook Quinoa

   Rinse the tricolor quinoa under cold water. In a medium pot, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.

2. 2

   Prepare Chickpeas

   Preheat oven to 400°F (200°C). Drain and rinse the canned chickpeas. Pat them dry with a towel. Toss with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

3. 3

   Prepare Dressing

   In a bowl, mix the plain yogurt, fresh dill, lemon juice, salt, and black pepper. Adjust seasoning to taste.

4. 4

   Chop Vegetables

   Halve the baby heirloom tomatoes, dice the cucumber, and prepare the pickled red onion.

5. 5

   Assemble Power Bowl

   In a large bowl, layer the baby kale, cooked quinoa, baby heirloom tomatoes, cucumber, kalamata olives, pickled red onion, and crispy chickpeas. Drizzle with lemon dill yogurt dressing and serve with pita chips on the side.