Quinoa Chickpea Bowls with Avocado Dressing

Instructions

1. 1

   In a large pot, add quinoa and water and turn heat to high. Add sea salt, black pepper, smoked paprika, and turmeric. When water starts to bowl, turn down to a simmer, cover, and cook for about 12-15 minutes or until all water is absorbed and quinoa fluffs with a fork

2. 2

   While quinoa is cooking, chop carrots and shallots. In a large saute pan, add chickpeas (drained, rinsed, & patted dry with a paper towel), chopped carrots, and shallots and cook on medium-high heat for about 4-5 minutes

3. 3

   Add spinach to saute pan and continue to cook a few more minutes until spinach is wilted. Add additional salt and pepper to taste

4. 4

   Make the sauce: in a food processor, blend together avocado, olive oil, lemon juice, garlic, tahini, and salt & pepper until smooth. Set aside

5. 5

   Once quinoa is cooled, divide into 4 servings, top with spinach/carrot/shallot mixture, and drizzle with avocado dressing. Top with cheese if desired. Enjoy!