In the grain world, quinoa is basically the Superman of superfoods. Flavor-wise, though, it can be about as exciting as Clark Kent on a rainy Tuesday. Not in this power bowl. Here, bold flavors do the heavy lifting: spiced chickpeas crisped with turmeric and cumin, cashews adding a welcome nuttiness, and Classic Roasted Chicken Sausage bringing a savory, juicy layer that plays perfectly with creamy avocado. Toss it all together with quinoa and—bam!—you’ve got a superfood that finally lives up to its name.
SERVING MULTIPLIER:
1X
2X
3X
4X
Ingredients
Quick Pickled Onions
¼ medium red onion, thinly sliced into half-moons
1 lime, juiced
½ teaspoon kosher salt
Garbanzo Beans
1 tablespoon olive oil
1 15-ounce can garbanzo beans (chickpeas), drained
¼ teaspoon kosher salt
¼ teaspoon turmeric
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon cayenne or chili powder (optional)
½ cup unsalted cashews
Quinoa Bowl
1 cup cooked quinoa, prepared according to package instructions
1 package Classic Roasted Chicken Sausage, cut into large bite-size pieces
1 bunch Italian kale (about 8 ounces), stems removed and finely shredded
1 large ripe avocado, diced
½ cup Italian or honey mustard vinaigrette, to taste
2 ounces goat cheese, crumbled (for serving)
Flaky sea salt and freshly ground black pepper, to taste
Instructions
Prep Time: 10 min | Cook Time: 25 min | Servings: 1
1
Pickle the onions:
Add the onion, lime juice, and salt to a medium bowl. Using your hands (wash first!), scrunch and squeeze the mixture for a few seconds to soften the onion. Let sit for at least 10 minutes. Leftovers can be stored in a clean jar in the fridge for up to a week. Voilà—you’re pickling.
2
Prep the bowl components:
Heat the olive oil in a large skillet over medium heat. Add the garbanzo beans, salt, and spices and cook for 6–8 minutes, until the outsides start to take on some color. Add the cashews and continue cooking for 2–3 minutes more, until everything is golden and lightly crispy. Transfer to a bowl and set aside.
In the same skillet, add another tablespoon of oil if needed, then cook the sausage pieces for 5–7 minutes, until golden on the outside and heated through. Scrape up any browned bits from the pan for extra flavor, then set aside.
3
Assemble the bowl:
Add the cooked quinoa, spiced garbanzo beans, cashews, and sausage to a large bowl and toss to combine. Add the kale and dressing and toss again until evenly coated. To serve, scatter the avocado over the top, followed by the pickled onions (drained), and finish with the crumbled goat cheese. Season to taste and serve.
