Red quinoa, with crispy roasted chickpeas, caramelized leeks and a zesty dressing, make this Spinach Feta Quinoa Bowl a refreshing, healthy and filling dish.

Ingredients

Method

1. Preheat oven to 425 degree Fahrenheit.
2. Discard the dark green top of leek. Rinse it. Halve it lengthwise and cut 1/4 inch moons. Place it in a bowl filled with water to get rid of any remaining dirt.
3. Drain and rinse chickpeas. Pat dry on a kitchen towel.
4. Wash basil, chives and parsley and chop them fine. Keep separately.
5. In a sauce pan, combine quinoa, 1.3 cups of water and 1/4 tsp salt. Bring to boil over high heat. Reduce heat to medium low, cover the pan and simmer until all the water is absorbed and quinoa is tender.
6. On a baking sheet, toss 1 cup chickpeas with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp crushed black pepper. Arrange in single layer and roast until crisp, about 10 minutes.
7. Dish out leek from water leaving dirt below. Pat very dry on a towel. Add leeks to chickpeas and toss to combine. Roast until leeks are golden brown.
8. Mince garlic with 1/8 tsp salt into a fine paste. Place it in a large bowl.
9. Add chives, basil and crushed red pepper, juice of half lemon, 2 tbsp olive oil and 1/4 tsp salt. Whisk to combine.
10. Break feta into large pieces. Quarter apricots. Wash and pat spinach dry.
11. Add spinach to dressing bowl along with feta and apricots and toss to combine. Add cooked quinoa and toss to coat. Adjust salt and pepper.
12. Divide spinach feta in serving bowls and top with crispy chickpeas and leeks. Garnish with parsley. Spinach Feta Quinoa Bowl is ready to serve with a lemon wedge on the side.

Summary

Recipe Name

Spinach Feta Quinoa Bowl

Author Name

Ruchi Garg

Published On

2018-04-14

Total Time

40M

Average Rating

5 Based on 1 Review(s)