Ingredients
Scale
- 1/2 red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1 Tbsp. sweetener of choice (granulated sugar, honey, or maple syrup)
- 1 tsp. kosher salt
- 3/4 cup dry (uncooked) quinoa
- 1 1/2 cups vegetable broth
- 1 Tbsp. extra-virgin olive oil
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
- 1/2 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 cup BBQ sauce
- 3/4 cup frozen/thawed fire-roasted corn, warmed
- 1 medium avocado, cut into chunks
- 1/2 cup grated sharp white cheddar cheese
- 1/3 cup 2% plain Greek yogurt
- 2 Tbsp. mayonnaise
- 1 1/2 tsp. fresh lemon juice
- 1 Tbsp. finely chopped fresh chives
- 1/2 tsp. dried dill (or 2 tsp. fresh)
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Prepare pickled onions by combining sliced red onions with vinegar mixture; let sit for at least 30 minutes.
- Cook quinoa in vegetable broth until fluffy; set aside.
- Mix yogurt ranch dressing ingredients in a bowl until smooth.
- Sauté chickpeas in olive oil until crisp; season with spices and toss with BBQ sauce.
- Assemble bowls by layering quinoa, chickpeas, corn, pickled onions, avocado, and drizzle with ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 9g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 15mg