Red Pepper Chickpea Quinoa Bowls

🥘 Ingredients

• chickpeas 1 can
• red onion 1
• red bell pepper 1
• salt 1 teaspoon
• chili powder 1 teaspoon
• cumin 1 teaspoon
• olive oil 3 tablespoons
• quinoa 1 dry cup
• chicken bouillon powder 1 teaspoon
• olive oil ¼ cup
• lemon juice ¼ cup
• honey 1 tablespoon
• salt ¼ teaspoon
• cayenne ¼ teaspoon
• garlic(minced or powdered) ¼ teaspoon
• cumin ¼ teaspoon
• crumbled feta
• dill
• parsley

1. 1

   preheat oven to 425 degrees
2. 2

   drain and rinse chickpeas in a colander . Allow them to sit and drain in the colander so they dry out a bit
3. 3

   while the chickpeas dry out a bit, dice red onion and red bell pepper
4. 4

   add the chickpeas, onion, and pepper in a large mixing bowl .
5. 5

   add salt , chili powder , cumin , and olive oil to the bowl. Mix well
6. 6

   spread the oiled and spiced vegetable mixture onto a large baking sheet lined with parchment paper . The paper is not strictly necessary but it will make cleanup easier
7. 7

   roast the veggies in the preheated oven for 15 minutes
8. 8

   while the veggies roast, cook quinoa according to package instructions. You can also use a rice cooker. For a bit more flavor you can add chicken bouillon powder
9. 9

   to make the vinaigrette, mix olive oil lemon juice , honey , salt , cayenne , garlic(minced or powdered) , cumin
10. 10

    pour the vinaigrette over the rest of the dish to individual taste. Top eveything with crumbled feta , fresh dill and parsley