Chickpea and Quinoa Power Bowls with Red Pepper Dressing

Muhammara is a wonderful Middle Eastern dip originating in Allepo. In this take on the traditional dip, I use the same flavors to make a dressing for a savory Middle Eastern quinoa bowl. You will love the bold flavors and heart-healthy ingredients.
Servings 4 servings

Ingredients

Quinoa

  • 1/2 cup quinoa cooked according to package directions

Carrots

  • 3 medium carrots peeled and sliced into ½-inch rounds
  • 1 teaspoon olive oil
  • 1 teaspoon harissa paste or harissa seasoning optional
  • 1 teaspoon maple syrup
  • ½ teaspoon salt

Chickpeas

  • 1 teaspoon olive oil
  • 1 small onion diced
  • 1 clove of garlic minced
  • ¼ teaspoon cumin
  • 1/4 teaspoon paprika
  • ¼ teaspoon sea salt
  • 1 can chickpeas drained and rinsed
  • 1 medium tomato small diced
  • ¼ cup water

Roasted Red Pepper Dressing:

  • 3 roasted red peppers or 1 16-ounce jar roasted red peppers drained
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 teaspoon red pepper flakes
  • Juice of one lemon
  • ¼ cup olive oil
  • 1 tablespoon pomegranate molasses optional
  • ¾ cup walnuts

Base Ingredients:

  • 2 cups kale chopped
  • 1 cup Kalamata olives
  • Fresh basil or microgreens

Instructions

  1. Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
  2. Toss the carrots with one teaspoon olive oil, harissa, maple syrup and ½ teaspoon salt. Bake for 10 minutes and then toss and cook until golden, about 10 more minutes.
  3. For the chickpeas, heat one teaspoon olive oil in a large skillet over medium heat. Add onions and cook until translucent and soft, about 4 minutes.
  4. Add garlic, cumin, paprika, and ¼ teaspoon salt and cook for 30 seconds.

  5. Add chickpeas, tomato and water and cook until water has evaporated, about 8 minutes.
  6. For the dressing, in a blender or food processor, combine peppers, garlic, salt, cumin, lemon juice, olive oil and pomegranate molasses and process until smooth. Add the walnuts and pulse until just combined, about 5 more seconds.
  7. To assemble, divide the quinoa, chickpeas, carrots, kale, and olives among 4 bowls, and top with red pepper dressing.

 

One Comment

  • Emily Gould says:

    Hello Laura! I just made your Chickpea And Quinoa Power Bowl With Red Pepper Dressing tonight and it was absolutely delicious. Thank you so much for sharing, I’ll definitely be making this one again!

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