“Mediterranean Quinoa Bowl with Roasted Veggies & Chickpeas: A Delicious Vegan Brunch”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 can (15 oz) chickpeas, drained and rinsed 1 small zucchini, sliced into rounds 1 red bell pepper, cut into strips 1 cup cherry tomatoes, halved 1 small red onion, chopped 3 cloves garlic, minced 2 tbsp olive oil, divided 1 tsp smoked paprika 1/2 tsp ground cumin Salt and pepper to taste 2 cups fresh spinach or kale, roughly chopped Fresh lemon wedges for serving Fresh parsley, chopped, for garnish Fresh mint leaves, for garnish

Instructions

1. Begin by cooking the quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until quinoa is cooked through and fluffy, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, cherry tomatoes, onion, and garlic with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread the vegetables out on a large baking sheet in a single layer and roast for 20 25 minutes, or until tender and slightly charred. Meanwhile, heat the remaining 1 tbsp of olive oil in a pan over medium heat. Add the chickpeas and season with salt and pepper. Cook for about 5 7 minutes, stirring occasionally, until slightly crispy. To assemble the quinoa bowls, divide cooked quinoa among 4 serving dishes. Top each bowl with roasted vegetables, chickpeas, fresh spinach or kale, a squeeze of lemon, and a sprinkle of chopped parsley and mint leaves.

Chef’s Insight

The combination of flavors in this Mediterranean Quinoa Bowl is a delightful adventure for the taste buds, making it an ideal vegan brunch option. The smoked paprika and cumin add depth to the dish while the fresh herbs provide a vibrant contrast.

Notes

Ensure all ingredients are fresh and of high quality for the best flavor and texture.