RECIPE BY MARLENA FROM @pia_mia_clean_food
Nothing brightens a day like a rainbow buddha bowl! This Vegan Buttery Quinoa with Spicy Chickpeas by @pia_mia_clean_food is a total stunner. Just one serving of this will surely fill you up with lots of vitamins and nutrients.
INGREDIENTS
- VEGAN BUTTER QUINOA
- Quinoa, 1 cup
- Vegan Butter, 1 tbsp
- Garlic Powder, 2-4 tsp
- Sea Salt, 1/2 tsp
- Vegetable Broth, 2 cups
- SPICY CHICKPEAS
- Chickpeas, 1 can
- Olive Oil, 1 tbsp
- Chili Powder, 1 tsp
- Garlic Salt, 1/4 tsp
- Onion Powder, 1/4 tsp
- Paprika, 1/2 tsp
- Cumin, 1/4 tsp
- Lime Juice, 1 tsp
METHOD
- VEGAN BUTTER QUINOA
- Add all ingredients to a small saucepan. Bring to a boil and stir until butter has melted. Cover and reduce to low and simmer for 15 minutes. Remove lid, take off the heat and fluff with a fork. Let stand for 5 minutes then serve.
- SPICY CHICKPEAS
- Preheat a pan on medium heat. Drizzle olive oil to coat the chickpeas.
- Roast the chickpeas - about 20 minutes on a small fire until golden brown and crispy.
- While they’re cooking mix together chili powder, garlic salt, onion powder, paprika and cumin in a bowl and set aside.
- After chickpeas are done cooking, toss in spices and sprinkle with lime juice and mix again.
- Serve it in your cocobowl together with buttery quinoa , some persimmon, grilled aubergine & veggies in all colours and tastes. Enjoy!
Marlena is a recipe creator and food photographer based in Berlin. She describes herself as a rainbow food stylist. All her recipes are vibrant and inviting which inspires people to eat healthier plant-based meals.
Instagram: https://www.instagram.com/pia_mia_clean_food/
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