Ingredients
-
1 cup cooked quinoa
-
1 can (15 oz) chickpeas, drained and rinsed
-
2 cups fresh spinach leaves
-
1/4 cup red onion, finely chopped
-
1/4 cup fresh parsley, chopped
-
2 tablespoons tahini
-
2 tablespoons lemon juice
-
1 clove garlic, minced
-
1/2 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
1 Salt and black pepper, to taste
-
1 A pinch of cayenne pepper (optional, for heat)
Directions
Serve this Middle Eastern-inspired chickpea and spinach breakfast bowl fresh, and enjoy the harmonious flavors and nourishing ingredients of the Middle East to start your day on the right note.
Enhance the flavors of this breakfast bowl with additional toppings such as sliced tomatoes, cucumber, or a sprinkle of sumac for an extra Middle Eastern touch.
Steps
|
1
Done
|
In a large mixing bowl, combine the cooked quinoa, chickpeas, fresh spinach leaves, finely chopped red onion, and chopped fresh parsley. |
|
2
Done
|
In a separate small bowl, whisk together the tahini, lemon juice, minced garlic, ground cumin, ground coriander, salt, black pepper, and a pinch of cayenne pepper if you like it spicy. |
|
3
Done
|
Pour the tahini dressing over the quinoa and chickpea mixture. Toss everything together until well coated. |
|
4
Done
|
Taste and adjust the seasoning, adding more salt, lemon juice, or spices as needed. |
