Energizing Quinoa Bowl with Spinach and Chickpeas

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

4.While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chickpeas, garlic powder, cumin, salt, and pepper. Sauté for about 5-7 minutes until the chickpeas are slightly crispy.

5.Add the chopped spinach and grated carrot to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted.

6.In a large bowl, combine the cooked quinoa, sautéed chickpeas, spinach, and carrot mixture. Drizzle with lemon juice and toss to combine.

7.Top with chopped almonds for added crunch and nutrition. Serve warm or at room temperature.