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–+ servings

BBQ Ranch Chickpea Quinoa Bowls

A delightful combination of flavors and textures that satisfies hunger while providing a healthy, nutritious meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 3 servings
Ingredients Method Nutrition

Ingredients
  

  • 1/2 red onion red onion Very thinly sliced.
  • 1/2 cup apple cider vinegar Used for pickling the onions.
  • 1 Tbsp. sweetener of choice Granulated sugar, honey, or maple syrup can be used.
  • 1 tsp. kosher salt Enhances flavor.
  • 3/4 cup dry quinoa The base of the bowl.
  • 1 1/2 cups vegetable broth For cooking the quinoa.
  • 1 Tbsp. extra-virgin olive oil Used for sautéing the chickpeas.
  • 1 15-oz. can chickpeas Rinsed, drained, and patted dry.
  • 1/2 tsp. smoked paprika Adds depth of flavor to the chickpeas.
  • 1/4 tsp. garlic powder For seasoning the chickpeas.
  • 1/4 cup BBQ sauce Glazes the chickpeas beautifully.
  • 3/4 cup fire-roasted corn Adds sweetness and texture to the bowl.
  • 1 medium avocado Cut into chunks for creaminess.
  • 1/2 cup grated sharp white cheddar cheese Provides a rich flavor contrast.
  • 1/3 cup plain Greek yogurt A base for the yogurt ranch dressing.
  • 2 Tbsp. mayonnaise Adds creaminess to the dressing.
  • 1 1/2 tsp. fresh lemon juice Brightens up the flavors in the dressing.
  • 1 Tbsp. finely chopped fresh chives For garnish and flavor in the dressing.
  • 1/2 tsp. dried dill Flavor booster in the dressing.
  • 1/2 tsp. garlic powder Additional seasoning for the dressing.
  • 1/4 tsp. onion powder Complements other flavors in the dressing.
  • 1/4 tsp. kosher salt Seasoning to taste.
  • 1/4 tsp. black pepper Seasoning to taste.

Method
 

  1. Pickle Red Onions: Place red onions in a medium heat-proof bowl. In a medium pot, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions. Let sit for at least 30 minutes (or up to 2 hours) at room temperature.
  2. Cook Quinoa: Using the same pot, combine quinoa, vegetable broth, and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 to 18 minutes. Remove from heat, stir, and place lid back on to let grains steam until you're ready to assemble the bowls.
  3. Prepare Yogurt Ranch: In a medium bowl, combine Greek yogurt, mayo, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine.
  4. Sauté Chickpeas: Heat oil in a medium skillet over medium heat. Once hot, add chickpeas and cook for 4 to 5 minutes, stirring only occasionally until slightly crisp. Season with smoked paprika, garlic powder, and a pinch of salt. Add BBQ sauce and cook 1 to 2 more minutes allowing sauce to glaze over chickpeas.
  5. Assemble Bowls: Divide quinoa mixture evenly between three bowls. Top with BBQ chickpeas, fire-roasted corn, pickled red onion, sharp cheddar, and avocado. Drizzle yogurt ranch dressing over top, and garnish with fresh chopped chives if desired.

Nutrition

Serving: 1gCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 3gCholesterol: 10mgSodium: 500mgFiber: 10gSugar: 8g

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