Mediterranean Quinoa Bowl

Ingredients

• ¾ cup cooked quinoa (follow cooking directions on package)
• ¼ cucumber (thinly sliced)
• ¼ cup cherry tomatoes (halved)
• ⅓ avocado (diced)
• 2 tbsp red onions (pickled - jarred or homemade)
• ⅛ cup bell peeper (diced (optional))
• 1 pinch paprika (any kind)
• 1 tbsp hummus (can substitute Greek yogurt)
• ⅓ cup chickpeas (canned - drained, rinsed, and patted dry)
• olive oil (for drizzling)
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cumin
• 1 pinch sea salt
• 1 pinch cayenne pepper

Instructions

1. Cook the quinoa according to this recipe.
2. Meanwhile, make the roasted chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper (optional).
3. Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.
4. Assemble bowls with quinoa, roasted chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, pinches of paprika, and yogurt.

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