Mango Salsa And Crispy Chickpea Tropical Quinoa Bowls {Gf, V}

1. 1

   Preheat your oven to 200C (400F)

2. 2

   Rinse quinoa well and drain. Place in a large saucepan with the vegetable stock and bring to the boil over medium-high heat. Once the quinoa is boiling, cover the saucepan with its lid and lower the heat to a simmer. Cook quinoa for 15 minutes. Then turn off the heat and allow to steam for 5 minutes. Remove lid and fluff quinoa with a fork.

3. 3

   While the quinoa is cooking, make the crispy chickpeas. Dry chickpeas very well between two layers of paper towels. Place on a clean, unlined baking tray. Sprinkle with olive oil, salt and pepper. Roll chickpeas around to coat with oil and salt and pepper.

4. 4

   Bake chickpeas in the oven for 30 minutes. Shake the pan every 10 minutes so that everything bakes evenly. Remove from oven and allow to sit at room temperature until serving.

5. 5

   While the quinoa and chickpeas are cooking, make the mango salsa. Peel mango and dice into evenly sized cubes, about the size of a throwing dice. Halve and cube avocado into similarly sized chunks. Dice onion and capsicum into small pieces and add to a bowl with the mango and avocado. Add lime juice, chopped coriander and salt and pepper to taste. Stir gently but thoroughly to mix.

6. 6

   To serve. Place some lettuce leaves in your bowls. Add a scoop of quinoa, a generous serving of salsa, and a sprinkling of crispy chickpeas.

* Per serving · 4 servings · Values may vary.

No additional tips available.