Are you someone who craves something crunchy and salty? Then the “crunch” in this recipe is for you! Great on salads or all on their own, these roasted chick peas are a delicious, crunchy source of protein! Maybe you are someone who likes a little spice in your food. Then the dressing in this recipe is for you! Make a little extra dressing and use it later on sliced pork or to stir into some Thai noodles.
The salad part of this bowl is full of mixed greens, vegetables and vegan sources of protein from the quinoa and chickpeas. Layer it all up in a bowl or on a plate and you have a super nutrient balanced and super tasty meal!
Thai Quinoa Bowl with Crunch
Crunch:
Take 1 – 12 oz. can chickpeas (garbanzo beans) rinse, drain and blot with paper towel. Toss in a bowl with 2 T Olive Oil, salt to taste and spice how you like with curry, onion powder, cayenne, or other spices. Spread in a single layer on a baking sheet and roast at 450 degrees for 30-40 minutes until crunchy and browned. This part can be done ahead of time and saved for snacks or crunch for any green leafy salad or this quinoa bowl. For this recipe, I seasoned with Himalayan salt, onion powder and curry powder.
Salad:
1 cup cooked quinoa (follow package directions)
4 cups mixed greens
1/2 cup cilantro
1/2 red bell pepper, seeded and chopped
2 carrots, shredded
1/2 red onion finely sliced
2 green onions, chopped
1 avocado, chopped
Dressing:
In small saucepan, combine and heat on low until melted
6 T coconut milk
2 T sesame oil
4 T peanut butter (no sugar added)
2 tsp Sriracha
1 tsp curry powder
2 garlic cloves
Himalayan salt and black pepper to taste
The quinoa, dressing and crunch can all be made ahead of time. Blend all salad ingredients and top with the dressing and chickpeas. Serves 2.
