Ingredients
Scale
- 1/2 red onion
- 1/2 cup apple cider vinegar
- 1 Tbsp. sweetener of choice
- 1 tsp. kosher salt
- 3/4 cup dry quinoa
- 1 1/2 cups vegetable broth
- 1 Tbsp. extra-virgin olive oil
- 1 (15-oz.) can chickpeas
- 1/2 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 cup BBQ sauce
- 3/4 cup frozen/thawed fire-roasted corn
- 1 medium avocado
- 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
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- In a pot, boil apple cider vinegar with sweetener and salt. Pour over thinly sliced onions and let sit for at least 30 minutes.
- In the same pot, combine quinoa and vegetable broth, bring to a boil, then simmer covered for about 15-18 minutes until fluffy.
- Mix Greek yogurt with mayonnaise, lemon juice, herbs, garlic powder, onion powder, salt, and pepper until smooth.
- In a skillet with olive oil, sauté drained chickpeas until crispy; add smoked paprika and BBQ sauce to coat evenly.
- Divide quinoa among bowls, top with BBQ chickpeas, corn, pickled onions, avocado chunks, and drizzle with ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 580
- Sugar: 9g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 10mg