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Quinoa Chickpea Buddha Bowl

Fly Feet Quinoa Chickpea Buddha Bowl

As you know, we love to experiment.  Some of us are doing the vegan thing to see if it has any impact on how we feel, how we train, or how we look.  We're loving this super easy recipe from the Minimalist Baker that is packed full of nutrients.

Ingredients

Chickpeas

  • 1 cup chickpeas
  • Water
  • ½ tsp sea salt
  • Soak chickpeas at least 8 hours or overnight. Drain and rinse chickpeas thoroughly. Invert the jar over a bowl at an angle so that the beans will drain and still allow air to circulate. Repeat rinsing and draining 2-3 times per day until sprouts are the desired length, usually 3-4 days.

Quinoa

  • 1 T olive, grapeseed, coconut or
  • avocado oil
  • 1 cup white quinoa
  • 1¾ cup water
  • Sea salt
  • First, rinse quinoa thoroughly. Put quinoa into a 1 quart mason jar and fill the jar to the top with filtered water. Let quinoa soak for about 6 hours. ... After it has soaked pour off the water, you can put the sprouting lid on the jar and use it as a strainer as well.

Kale

  • 1 large bundle curly (dinosaur)
  • kale, rinsed and torn into large pieces
  • Tahini sauce
  • ½ cup tahini (raw or roasted)
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ cup water

Directions

  • In a large pot, add chickpeas and cover with 2 inches water. Bring to a boil for 1 minute, then turn off heat, cover, and let soak for 1 hour
  • Drain, rinse and add chickpeas back to the pot
  • Add water to the pot so it covers chickpeas with over 2 inches. Bring to a boil over high heat, then reduce heat to a simmer. Add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes
  • Once chickpeas are tender with a tiny bit of bite, and the skins will start to show signs of peeling, drain beans and set aside and sprinkle with a bit more salt

In the last 30 minutes of the beans cooking

  • Start your quinoa by heating a medium saucepan over medium heat. Once hot, add oil and rinsed quinoa
  • Toast for 2-3 minutes, stirring frequently. This will allow some of the water to evaporate and add a nice toasty flavor
  • Add water and bring to a boil. Once boiling, reduce heat to simmer, cover, and cook for 18-22 minutes
  • Once the quinoa is tender and the water has completely absorbed remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture
  • Prepare dressing by whisking tahini, sea salt and garlic powder in a small mixing bowl. Add water a little at a time until it forms a pourable sauce
  • Steam kale. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Immediately remove the kale from the heat and transfer to a small dish for serving.
  • To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity.
  • Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Kale is best when (steamed) fresh.