Craving comfort that won’t leave you feeling heavy? This Gluten-Free Spiced Chickpea and Quinoa Bowl packs flavor, texture, and a whole lot of wholesome goodness. Toss in your favorite veggies for a custom touch! 🥗

Gluten-Free Spiced Chickpea and Quinoa Bowl

Claire Bennett

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Prep Time 15

Cook Time 20

Total Time 35

Course Quick & Easy Weeknight Dinners

Servings 4 bowls

Ingredients

1 cup quinoa rinsed, certified GF
2 cups vegetable broth or water
1 can chickpeas 15 oz, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper optional for extra spiciness
1 cup cherry tomatoes halved
1 cup cucumber diced
1 cup plain yogurt to serve, optional
2 tbsp honey or maple syrup, optional
1/4 cup fresh parsley chopped for garnish

Instructions

Rinse quinoa under running water until it runs clear to remove bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for a few minutes before fluffing with a fork.
In a skillet, heat olive oil over medium heat. Add the drained chickpeas and season with smoked paprika, cumin, and cayenne (if using). Sauté for about 5-7 minutes, until chickpeas are slightly crispy.
Once chickpeas are cooked, add the halved cherry tomatoes and diced cucumber to the skillet. Stir gently to combine and cook for 2 more minutes until tomatoes are warm but not mushy.
To assemble the bowls, divide the quinoa among four bowls or plates. Top with the chickpea mixture, a dollop of yogurt, and drizzle of honey if desired. Sprinkle with fresh parsley for garnish.
Serve warm and dig in! Enjoy your flavorful journey with this gluten-free goodness.

Notes

Substitutions & Variations:

Dairy-Free: Use coconut yogurt or any non-dairy yogurt instead of regular yogurt.
Lower Sugar: Omit the honey and add a splash of lemon juice for balanced acidity.
Add Spinach: Stir in 2 cups of fresh spinach just before serving for extra greens.

Claire's Gluten-Free Notes:

Quinoa can be a little finicky, so rinse it well before cooking to remove any bitterness. Store leftovers in the fridge for up to 3 days, or freeze for quick meals later. Be sure to use certified gluten-free chickpeas and stock if there's a risk of cross-contamination in your kitchen. Bob's Red Mill quinoa is a great choice!

Tips:

Make sure to cook quinoa until it’s fluffy—nobody wants a clumpy mess. Check your spices; fresh ones pack more punch. For an extra crunch, consider topping with toasted nuts or seeds.

Keyword chickpeas, easy weeknight meal, gluten-free dinner, healthy bowl, quinoa

Nutrition Facts

Calories: about 242 kcal per serving

Step-by-Step Instructions

Rinse quinoa under running water until it runs clear to remove bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for a few minutes before fluffing with a fork.
In a skillet, heat olive oil over medium heat. Add the drained chickpeas and season with smoked paprika, cumin, and cayenne (if using). Sauté for about 5-7 minutes, until chickpeas are slightly crispy.
Once chickpeas are cooked, add the halved cherry tomatoes and diced cucumber to the skillet. Stir gently to combine and cook for 2 more minutes until tomatoes are warm but not mushy.
To assemble the bowls, divide the quinoa among four bowls or plates. Top with the chickpea mixture, a dollop of yogurt, and drizzle of honey if desired. Sprinkle with fresh parsley for garnish.
Serve warm and dig in! Enjoy your flavorful journey with this gluten-free goodness.