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BBQ Ranch Chickpea Quinoa Bowls Recipe

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BBQ Ranch Chickpea Quinoa Bowls are a vibrant and satisfying vegetarian meal perfect for make-ahead lunches. These bowls feature smoky BBQ-glazed chickpeas, fluffy quinoa, fire-roasted corn, tangy pickled red onions, sharp cheddar cheese, creamy avocado, and a bright homemade yogurt ranch dressing. Naturally gluten free and packed with flavor, this dish balances protein, fresh vegetables, and hearty grains for a nutritious and easy-to-prepare bowl.

Ingredients

Pickled Red Onions

  • 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

Chickpea Quinoa Bowls

  • 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

Yogurt Ranch Dressing

  • 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. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. Pickle Red Onions: Place the thinly sliced red onions in a medium heat-proof bowl. In a medium pot, combine the apple cider vinegar, 1/2 cup water, sweetener, and kosher salt; bring this mixture to a boil. Turn off the heat and immediately pour the hot vinegar mixture over the onions. Let the onions soak at room temperature for at least 30 minutes, or up to 2 hours, allowing them to soften and develop a tangy flavor. You can also refrigerate them for up to 3 days if prepared in advance.
  2. Cook Quinoa: Using the same pot, rinse the quinoa thoroughly under cold water. Add the quinoa, vegetable broth, and a pinch of salt to the pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer until the quinoa is fluffy and all the liquid is absorbed, about 15 to 18 minutes. Remove from heat and keep the lid on to let the quinoa steam until ready to use.
  3. Prepare Yogurt Ranch Dressing: In a medium bowl, combine the Greek yogurt, mayonnaise, fresh lemon juice, chopped fresh chives, dried dill, garlic powder, onion powder, kosher salt, and black pepper. Whisk or stir the ingredients together until well mixed and smooth. Adjust seasoning to taste and refrigerate until assembling the bowls.
  4. Sauté Chickpeas: Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the rinsed and dried chickpeas to the hot oil and cook for 4 to 5 minutes, stirring occasionally, until the chickpeas develop a slightly crisp texture. Season them with smoked paprika, garlic powder, and a pinch of salt. Then add the BBQ sauce, stirring to coat the chickpeas evenly, and cook for an additional 1 to 2 minutes to allow the sauce to glaze the chickpeas. For a saucier result, add 1 to 2 more tablespoons of BBQ sauce. Remove from heat.
  5. Assemble the Bowls: Divide the steamed quinoa evenly into 3 serving bowls. Top each bowl with a portion of the BBQ-glazed chickpeas, warmed fire-roasted corn, pickled red onions, grated sharp white cheddar cheese, and chunks of fresh avocado. Drizzle the prepared yogurt ranch dressing over the top and garnish with additional fresh chopped chives if desired. Serve immediately for best texture and flavor.

Notes

  • Pickled red onions can be made up to 3 days ahead and stored in the refrigerator.
  • Quinoa can be rinsed before cooking to remove any bitterness.
  • Use your favorite BBQ sauce to customize flavor and sweetness.
  • If you prefer a vegan version, substitute Greek yogurt and mayo with plant-based alternatives.
  • For extra crunch, add toasted nuts or seeds as garnish.
  • This recipe is easily doubled or tripled for meal prep.

Find it online: https://yumntasty.com/bbq-ranch-chickpea-quinoa-bowls-recipe/