Quinoa and Crispy Chickpea Bowl With Golden Sesame Dressing

Serves 4.

Note: This is an epic bowl that doesn’t take a long time to prepare. Quinoa cooks in 15 minutes. The sauce is simply stirred in a cup, but you can use a bottled peanut sauce, if you prefer. The chickpeas roast in 25 minutes, and if that seems too hard, just drain the beans and toss with the paprika. The “sesame” reference in the recipe title comes from the tahini in the dressing (which is made from crushed sesame seeds). From Robin Asbell.

• 2 1/4 c. water

• 1 1/2 c. quinoa

• 1/4 c. tahini (ground sesame seeds)

• 1 tbsp. honey

• 1/4 tsp. turmeric

• 1 garlic clove, pressed

• 1 tbsp. apple cider vinegar

• 2 tbsp. apple juice

• 1 tbsp. soy sauce

• 1 (15-oz.) can chickpeas, drained and patted dry

• 1 tbsp. extra-virgin olive oil

• 1 tsp. paprika

• 1/2 tsp. five-spice powder, optional

• 1/2 tsp. salt

• 1 large carrot, shredded

• 1 c. grape tomatoes, halved

• 4 kale leaves, slivered

• 1/2 c. kimchi, drained and chopped, optional

• 1 large avocado, halved and pitted, then sliced in the shell and scooped out


To cook the quinoa: In a small pot, bring 2 1/4 cups water to boil, then add the quinoa and return to a boil. Cover the pot, reduce to low, and cook for 15 minutes. When all the water is absorbed, take the pot off the heat and let stand until time to serve. Fluff the quinoa.

To make the sauce: In a cup, use a fork to stir the tahini, honey, turmeric and garlic until smooth. Stir in the vinegar, then the apple juice, then the soy sauce, making sure each is well combined before adding the next, to avoid lumps. You can also combine the ingredients in a blender and process until smooth. Transfer to a small bowl.

Preheat the oven to 400 degrees. Place the chickpeas on a sheet pan and drizzle with olive oil. Toss to coat. Bake for 25 minutes, shaking the pan halfway through. When the chickpeas are browned, remove from oven and sprinkle with the paprika, five-spice powder, if using, and salt.

Portion a cup of cooked quinoa into each of 4 wide bowls. Arrange the vegetables (carrot, grape tomatoes, kale, kimchi and avocado) and crispy chickpeas on top. Drizzle with sauce and serve.

Nutrition information per serving:

Calories 560 Fat 23 g Sodium 760 mg

Carbohydrates 74 g Saturated fat 3 g Total sugars 15 g

Protein 19 g Cholesterol 0 mg Dietary fiber 18 g

Exchanges per serving: 3 starch, 2 carb, 1½ medium-fat protein, 2½ fat.