Quinoa Bowl with Chilli Spiced Chickpeas, Wilted Kale, Pear, and Garlic Chipotle Mayo
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3 -4
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Course
Lunch
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Cuisine
Vegan, gluten-free
Quinoa Bowl with Chilli Spiced Chickpeas, Wilted Kale, Pear, and Garlic Chipotle Mayo
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
For the bowl:
- 1 cup quinoa 250 mL, uncooked, rinsed and drained
- 1 1/2 cups vegetable broth 325 mL; alternatively 1 1/2 cups water + 2 tsp vegetable broth powder
- 1 tbsp olive oil 15 ml
- 1 can 19 fl oz/540 mL chickpeas, rinsed and drained
- 2 tsp chili powder 10 mL
- 1 tsp garlic powder 5 mL
- 1 tsp onion powder 5 mL
- salt to taste
- black pepper to taste
- 1 tbsp olive oil
- 6-8 dino kale stems stripped and leaves chopped, ribs
- 2-3 tbsp water
- 1/2 lemon juiced
- 1 pear seeded and diced
- lemon juice I used the other half of lemon, fresh, to taste
For the sauce
- 1/4 cup vegan mayonnaise 60 mL
- 1 lemon juiced
- 1 cloves garlic minced
- 1/4 tsp chipotle chili powder 1 mL
- salt to taste
- black pepper to taste
To Garnish:
- nutritional yeast to taste
- salt to taste
- black pepper to taste
Instructions
- Over medium heat, combine quinoa and broth/water and bring to a boil. Once bubbling, cover with a lid and lower to a medium-low heat to cook for about 20 minutes. Once water is absorbed (avoid taking the lid off until after the 15-20 min mark), remove from heat and fluff with fork. Cover and set aside.
- To make the chickpeas, preheat a pan to medium heat. Heat olive oil. Add drained chickpeas and stir to coat in oil. Add chilli powder, garlic powder, and onion powder and stir to coat. Continue cooking until it "sounds dry" or until the chickpeas are heated through and the outsides look lightly crispy. Season with salt and pepper if desired. Transfer to another container.
- In the same pan, heat another tbsp of olive oil. Add kale and water and sauté quickly until it wilts. Take off the heat, sprinkle with the juice of half a lemon and set aside.
For the sauce:
- Whisk together mayo, lemon juice, minced garlic clove, and chipotle powder. Add salt and pepper to taste (it depends on the brand you use and how salty it is).
To assemble the bowls
- Layer quinoa, sautéed kale, pear, and chickpeas in a bowl. Add sauce, extra lemon juice if you like, nutritional yeast and pepper. Enjoy hot or cold =)
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