Sun-Drenched Mediterranean Quinoa Bowl with Crispy Chickpeas

• 1 cup uncooked quinoa
• 1 can (15oz) chickpeas, drained
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 cup crumbled feta cheese

• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 tbsp fresh lemon juice
• Handful of fresh parsley

1. Roasting the Harvest

Toss your chickpeas with olive oil and paprika. Roast at 400°F (200°C) until golden and crisp. This is where the magic begins.

2. Fluffing the Grain

Simmer your quinoa in two parts water. Once the liquid vanishes, let it rest, then fluff with a fork until light and airy.

3. The Assembly

Layer the quinoa, vibrant vegetables, and crispy chickpeas. Crown with crumbled feta and a bright splash of lemon.

Stewart's Secret: To unlock a deeper dimension of flavor, toast your dry quinoa in the pot for 2 minutes before adding water. It creates an authentic, nutty aroma that defines professional cooking.