Tangy Quinoa & Chickpea Bowl Recipe

About this recipe

A vibrant dish combining nutty quinoa with creamy chickpeas, fresh vegetables, and a tangy dressing for a wholesome dinner.

Ingredients

• 100 g Cooking Soda
• 100 g Pasteurised Butter
• - Vanilla Essence
• 6 pcs White Eggs
• 200 g Sweetened Condensed Milk
• 1 piece Banana
• 500 g Wheat Flour / Maida
• 500 g Sugar
• 200 g Table Salt
• 100 g Quinoa
• - Tong Garden Cheddar N Jalapeno Chickpeas
• - Baby Tomatoes
• 250 g Cucumber
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 250 ml Olive Oil
• 50 g Cumin Powder
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Rinse the quinoa under cold water and cook it in boiling water for 15 minutes until fluffy.
2. 2. Drain and rinse the cooked chickpeas, ensuring they are soft and ready to eat.
3. 3. Slice the cherry tomatoes, cucumber, and red onion into small bite-sized pieces.
4. 4. Chop the coriander leaves finely and keep aside for garnish later.
5. 5. In a small bowl, whisk together lemon juice, olive oil, cumin powder, salt, and black pepper to make the dressing.
6. 6. Mix the cooked quinoa and chickpeas in a large bowl to create the base of your dish.
7. 7. Add the chopped vegetables to the bowl and gently toss them to combine with the base.
8. 8. Drizzle the tangy dressing over the quinoa mixture and toss thoroughly for even coating.
9. 9. Garnish with fresh coriander leaves and serve in individual bowls.