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 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
- Place red onions in a medium heat-proof bowl. In a medium pot, combine apple cider vinegar, 1/2 cup water, sweetener, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions. Let sit for at least 30 minutes (or up to 2 hours) at room temperature.
- Using the same pot, combine quinoa, vegetable broth, and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed—about 15 to 18 minutes. Remove from heat; stir and place lid back on to let grains steam until ready to assemble the bowls.
- In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix until well combined.
- Heat olive oil in a medium skillet over medium heat. Once hot, add chickpeas and cook for about 4 to 5 minutes while stirring occasionally until slightly crisped. Season with smoked paprika, garlic powder, and a pinch of salt. Add BBQ sauce and cook for an additional 1 to 2 minutes until the sauce glazes over chickpeas.
- Divide the cooked quinoa mixture evenly between three bowls. Top each bowl with BBQ chickpeas, fire-roasted corn, pickled red onion slices, grated cheddar cheese, and avocado chunks. Drizzle with yogurt ranch dressing on top; garnish with fresh chopped chives if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 9g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 10mg