Quinoa Bowl

Fresh vegetables + spiced chickpeas + protein quinoa + garlic yogurt sauce = (Do I need to add more?) healthy dinner.

Bite of history: Quinoa (Quchua kinwa or kinuwa) is not a grass but seeds, related to spinach from Lake Titicaca basin of Peru and Bolivia. It was used to feed livestock 5200-7000 years ago and for humans 3-4000 years ago.

~quinoa plants~

Serves 4

Preheat the oven to 425F (220C)

Add other organic raw vegetables you like.

1 cup (130 g) quinoa to make 3 cups of cooked quinoa

2 sliced organic cucumbers

1 cup (130 g) organic cherry tomatoes cut in half

1 diced organic avocados

(pickled) organic red onion

mint or parsley leaves

1 1/2 cups (195 g) chickpeas, drained and rinsed

olive oil

paprika

cumin

pinch of cayenne pepper

garlic yogurt sauce*

optional toppings:

• chopped organic nuts
• organic seeds
• pepper flakes
• herbs of you choice
• sliced organic lime
• organic hummus
• organi kimchi
• sliced organic bell peppers

Quechua (Quechua: Runasimi “people’s language”, indigenous languages of the Quechua peoples)

~Cuzco Quechua (dialect)~

huk 1. Cook the quinoa according to package.

iskay 2. Line a backing sheet with parchment paper.

kimsa 3. Add the chickpeas and drizzle some olive oil. Then sprinkle with paprika, cumin, and cayenne pepper. Toss. Bake for 20-30 minutes.

tawa 4. Add to the bowls, the quinoa, chickpeas, cucumbers, tomatoes, avocado, and additional vegetables if you like

pichqa 5. Top with the onions,mint/parsley leaves and any optional toppings. 

suqta 6. Serve with the 

*garlic yogurt sauce

1 cup (240 ml) organic (dairy-free) yogurt

1 Tbs. (15 ml) each: olive oil, water, and organic lemon juice

1 grated organic garlic clove

qanchis 7. Stir in a bowl all the ingredients except the water.

pusaq  8. Stir in a little water for a thick sauce. Add more water if needed.