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.
1/2cupquinoacooked according to package directions
3medium carrotspeeled and sliced into ½-inch rounds
1teaspoonharissa paste or harissa seasoningoptional
1small onion diced
1can chickpeasdrained and rinsed
1medium tomatosmall diced
Roasted Red Pepper Dressing:
3roasted red peppers or 1 16-ounce jar roasted red peppersdrained
1teaspoonred pepper flakes
Juice of one lemon
Fresh basil or microgreens
Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
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.
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.
Add garlic, cumin, paprika, and ¼ teaspoon salt and cook for 30 seconds.
Add chickpeas, tomato and water and cook until water has evaporated, about 8 minutes.
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.
To assemble, divide the quinoa, chickpeas, carrots, kale, and olives among 4 bowls, and top with red pepper dressing.