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Quinoa Bowl with Chilli Spiced Chickpeas, Wilted Kale, Pear, and Garlic Chipotle Mayo

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 3 -4
Author: Lisa Le

Ingredients

For the bowl:

  • 1 cup 250 mL uncooked quinoa, rinsed and drained
  • 1 1/2 cups 325 mL vegetable broth (alternatively, you can use 1 1/2 cups water + 2 tsp vegetable broth powder)
  • 1 tbsp 15 mL olive oil
  • 1 can 19 fl oz/540 mL chickpeas, rinsed and drained
  • 2 tsp 10 mL chilli powder
  • 1 tsp 5 mL garlic powder
  • 1 tsp 5 mL onion powder
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 6-8 ribs dino kale stems stripped and leaves chopped
  • 2-3 tbsp water
  • 1/2 lemon juiced
  • 1 pear seeded and diced
  • Fresh lemon juice to taste I used the other half of lemon

For the sauce

  • 1/4 cup 60 mL vegan mayo
  • 1 lemon juiced
  • 1 cloves garlic minced
  • 1/4 tsp 1 mL chipotle chilli powder
  • Salt and pepper to taste

To Garnish:

  • Nutritional yeast to taste
  • Salt and pepper to taste

Instructions

  • Over medium heat, combine quinoa and broth/water and bring to a boil. Once bubbling, cover with a lid and lower to a medium-low heat to cook for about 20 minutes. Once water is absorbed (avoid taking the lid off until after the 15-20 min mark), remove from heat and fluff with fork. Cover and set aside.
  • To make the chickpeas, preheat a pan to medium heat. Heat olive oil. Add drained chickpeas and stir to coat in oil. Add chilli powder, garlic powder, and onion powder and stir to coat. Continue cooking until it "sounds dry" or until the chickpeas are heated through and the outsides look lightly crispy. Season with salt and pepper if desired. Transfer to another container.
  • In the same pan, heat another tbsp of olive oil. Add kale and water and sauté quickly until it wilts. Take off the heat, sprinkle with the juice of half a lemon and set aside.

For the sauce:

  • Whisk together mayo, lemon juice, minced garlic clove, and chipotle powder. Add salt and pepper to taste (it depends on the brand you use and how salty it is).

To assemble the bowls

  • Layer quinoa, sautéed kale, pear, and chickpeas in a bowl. Add sauce, extra lemon juice if you like, nutritional yeast and pepper. Enjoy hot or cold =)