Sweet and Salty Chickpea Blueberry Quinoa Bowl

Image

I admit it – I get stuck in my ruts! I mean how many ways can you really prepare quinoa? Turns out, a lot!

I created this summer fresh quinoa bowl that is on the sweet side yet paired with a leafy green salad, this new flavor combo is so tasty.

On top of being a tasty new way to enjoy quinoa, it’s also packed with plant-based protein.

Quinoa is a gluten-free grain (technically a seed) is considered a starchy protein because it contains both carbs and protein! ½ cup of cooked quinoa provides you with 9 grams of plant-based protein.

Blueberries are one of the highest antioxidant-rich foods known to man, including vitamin C and vitamin K and fibre. Because of their high levels of gallic acid, blueberries are especially good at protecting our brains from degeneration and stress. #brainhealth

The chickpeas add even more protein, carbs and a healthy dose of fibre! 1 cup of cooked chickpeas provides you with 15 grams of protein and lots of essential nutrients.

WHAT YOU NEED

  • 1 can of chickpeas (340ml)
  • 2 cups of quinoa
  • 1 tbsp of cinnamon
  • 1 tsp of sea salt
  • 1/2 cup of fresh mint, chopped
  • 1 cup of blueberries

FOR THE BLUEBERRY CASHEW CHEESE

  • 1 cup of raw cashews (I soaked them for 6 hours)
  • 1 tbsp of freshly squeezed lemon juice
  • 1 tbsp of maple syrup
  • 1/2 cup of blueberries
  • pinch of sea salt

WHAT TO DO

  1. Start by making the blueberry cashew cheese. I recommend using soaked cashews but it’s not necessary. Add the cashews, maple syrup, lemon juice and blueberries to a high-speed blender and blend until smooth and creamy. You may need to scrape down the sides a few times. DO NOT ADD LIQUID! 
  2. Put your cashew cheese in a glass jar and place in the fridge.
  3. Next start by making the quinoa according to package directions. Set aside when cooked and fluffy.
  4. Heat a frying pan with coconut oil (or olive oil) and fry up the chickpeas. I added a lot of cinnamon and salt to almost candy them. About 5-8 minutes on medium-to-high heat should do the trick.
  5. To assemble the bowls combine the quinoa, chickpeas, blueberries and freshly chopped mint in a bowl. 
  6. When the cashew cheese comes out of the fridge, drain any liquid away and scoop little dollops onto your quinoa bowl.
  7. Stir to combine and enjoy! Feel free to add another little drizzle maple syrup to make it extra special.

Serves 4.