Quinoa Chickpea Buddha Bowl
Cuisine: Vegan, Gluten-Free
- 1 cup (200 g) dry chickpeas
- 1/2 tsp sea salt
- 1 Tbsp olive, grapeseed, or avocado oil (or coconut)
- 1 cup (184 g) white quinoa, well rinsed
- 1 3/4 cup (420 ml) water
- Healthy pinch sea salt
- 1 large bundle curly (dinosaur) kale, rinsed and torn into large pieces
- 1/2 cup (120 g) tahini (raw or roasted)
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 cup (60 ml) water
FOR SERVING optional but recommended
- Fresh lemon juice
- Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then turn off heat, cover, and let soak for 1 hour. Then drain, rinse, and add back to pot.
- To cook soaked chickpeas, add to a large pot and cover with 2 inches water. 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 (depending on the size/freshness of your beans).
- Sample a bean at the 40-minute mark to see how tender they are. You're looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don't go too mushy!). Once cooked, 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 increase heat to medium-high/high to bring to a boil. Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. Then remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture.
- Prepare dressing by adding tahini, sea salt and garlic powder to a small mixing bowl and whisking to combine. Then add water a little at a time until it forms a pourable sauce.
- Lastly, 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 (highly recommended).
- 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.