Chickpea & Quinoa Power Bowl

1.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2.While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the drained chickpeas, ground cumin, smoked paprika, salt, and pepper. Sauté for 5-7 minutes until chickpeas are slightly crispy and fragrant. Remove from heat and set aside.

3.In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust consistency by adding more water if needed. Season with a pinch of salt.

4.In a large mixing bowl, combine the cooked quinoa, sautéed chickpeas, chopped spinach, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix all ingredients evenly.

5.Divide the quinoa and chickpea mixture into serving bowls. Top each bowl with sliced avocado and drizzle with the tahini lemon dressing.

6.Serve immediately, or refrigerate for up to 2 days. For best flavor, add avocado and dressing just before serving.