Power Quinoa Recipe

Rinse and cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold running water for 30–60 seconds to remove bitterness. Drain well. In a medium saucepan combine rinsed quinoa, 2 cups water or vegetable broth, and 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

Prep and roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 2 cups broccoli florets, 1 cup diced sweet potato, and 1 diced red bell pepper with 2 tbs olive oil, 1 tsp black pepper, 1 tsp smoked paprika, and a pinch of salt. Spread in a single layer. Roast 20–25 minutes, turning once halfway, until vegetables are tender and edges are caramelized. If using canned chickpeas and you want them crispy, toss them on the tray for the last 10–12 minutes.

Prepare chickpeas and seeds

If using canned chickpeas, drain, rinse, and pat dry. Optionally toss with 1 tsp olive oil, a pinch of smoked paprika and roast as noted above for 10–12 minutes to crisp. Toast 1 tbs pumpkin seeds in a dry skillet over medium heat 2–3 minutes, shaking the pan, until fragrant and lightly browned. Remove from heat.

Make dressing

In a small bowl or jar whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp maple syrup or honey, 2 tbs finely chopped parsley, 1 minced garlic clove, 1/2 tsp ground cumin and 1/2 tsp salt until emulsified. Taste and adjust seasoning or acidity.

Assemble the bowl: to the bowl with the fluffed quinoa add the roasted vegetables and chickpeas, 2 cups baby spinach or mixed greens, toasted pumpkin seeds, and crumbled feta if using. Drizzle the herb-citrus dressing over everything and toss gently to combine and coat. Top with sliced 1/2 avocado and sprinkle 1/4 tsp red chili flakes if desired. Serve warm or at room temperature.

Storage: refrigerate leftovers in an airtight container for up to 3 days. Keep avocado separate and add just before serving. Reheat gently or enjoy cold.