One-Pot Quinoa Chickpea & Avocado Bowl
Serves: 4
  • Ingredients:
  • 2 teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¾ cup quinoa
  • 1, 13.4 ounce can chickpeas, organic, low sodium (we used Trader Joe's)
  • 14 ounce can diced tomatoes
  • fresh cracked pepper
  • salt to taste
  • 1 avocado, garnish
  • Directions:
  1. In a medium pan, heat olive oil over low heat and add cumin and chili powder. Stir for 30 seconds until fragrant.
  2. Add quinoa, tomatoes, black beans (not drained) and 1 cup of water to the pot. Season with pepper and salt, if using.
  3. Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 15 minutes, stirring occasionally, until quinoa is cooked. It should be soft. Most of the water will be absorbed and you will have a thick, delicious, hearty chili. Slice avocado and place on top and serve.
Nutrition Information
Serving size: 1 serving Calories: 250 Fat: 4 g Carbohydrates: 41 g Sodium: 280 mg Fiber: 8 g Protein: 14 g
Recipe by Nutrition Twins at