This delightful black quinoa buddha bowl is perfect for summer nights. Packed with paprika and turmeric spiced chickpeas, crunchy cabbage and cucumber as well as creamy avocado – this one hits all the spots. Black quinoa is rich in antioxidants and has a slightly longer cooking time than regular white quinoa.
1 cup cooked black quinoa
½ an avocado
1 cup cooked chickpeas
1 teaspoon paprika
¾ teaspoon turmeric
Pinch black pepper
Pinch pink Himalayan salt
2 cups shredded red cabbage
1 small cucumber
A few generous handfuls of leafy greens of your choice
2 teaspoons sesame seeds
2 small radishes
To prepare the chickpeas, place the cooked chickpeas in a small bowl and cover with the turmeric, paprika and salt and pepper.
Then heat a splash of olive oil in a pan over medium heat then add the chickpeas.
Cook for about 5 minutes, giving them a toss frequently.
To prepare the vegetables, shred the cabbage, finely chop the radish, dice the avocado and slice the cucumber.
Assemble the bowls by placing half of the quinoa in each then add the chickpeas, greens, cabbage, cucumber and top with the avocado and radishes.
Enjoy as is or topped with your favourite salad dressing.
Contributed by Ella aka @thecuriousavocado.