This Quinoa Bowl with Avocado and Chickpeas is a fresh and satisfying meal that’s full of good-for-you ingredients. The fluffy quinoa makes a great base, while creamy avocado and hearty chickpeas add texture and flavor. It’s simple, colorful, and perfect for lunch or dinner.
I love how easy this bowl comes together—just a few ingredients and minimal cooking, which is perfect for busy days. The avocado adds a nice creaminess that balances well with the slightly nutty quinoa and the protein-packed chickpeas. I like to toss in a little lemon juice or your favorite dressing to brighten it all up.
One of my favorite ways to eat this bowl is cold or at room temperature, making it great to pack for work or school. It fills me up without feeling heavy, and I always feel good knowing I’m eating something wholesome. Plus, it’s a great recipe to customize with whatever veggies or spices you have on hand!
Key Ingredients & Substitutions
Quinoa: This is the star grain here, nutty and light. Rinse it before cooking to remove bitterness. If you’re out of quinoa, try couscous or bulgur as a quick substitute.
Chickpeas: They add creaminess and protein. Use canned for convenience or cook dried chickpeas for a softer texture. You can swap chickpeas with white beans or lentils if you like.
Avocado: Adds smooth, rich texture. Choose ripe but firm to avoid mushiness. If you’re not an avocado fan, sliced cucumbers or roasted sweet potatoes bring a nice fresh or sweet contrast.
Kale or Spinach: Great for a vitamin boost. You can use any leafy green you prefer, like arugula or mixed greens. Massaging kale lightly with a bit of salt softens it for easier eating.
How Do You Cook Fluffy Quinoa Every Time?
Cooking quinoa well is key to this bowl. Here’s how I do it:
- Rinse the quinoa under cold water to wash away the natural bitter coating.
- Use 2 cups liquid for every 1 cup quinoa, to get the perfect texture.
- Bring the liquid to a boil, add quinoa, then lower the heat to a gentle simmer.
- Cover the pot and cook for 12–15 minutes until all liquid is absorbed.
- Turn off the heat and let it sit for 5 minutes, still covered, to steam and fluff up.
- Fluff with a fork to keep the grains separate and light.
Following these steps gives you light, fluffy quinoa that’s neither mushy nor hard, setting a great base for the bowl.
Equipment You’ll Need
- Medium pot with lid – I use this to cook the quinoa perfectly and keep it fluffy.
- Strainer or fine sieve – for rinsing the quinoa thoroughly before cooking.
- Large mixing bowl – perfect for tossing all the ingredients together evenly.
- Cutting board and knife – to chop cherry tomatoes, greens, and prepare toppings.
- Measuring cups and spoons – for accurately measuring quinoa, liquids, and seasonings.
- Serving bowls – to present your colorful, healthy quinoa bowls beautifully.
Flavor Variations & Add-Ins
- Feta cheese or crumbled goat cheese – adds a creamy tang that pairs well with the veggies.
- Grilled chicken or shrimp – for extra protein if you want a more filling meal.
- Roasted sweet potatoes or beets – add sweetness and heartiness to the bowl.
- Fresh herbs like cilantro, parsley, or basil – brighten up the flavor and add freshness.
How to Make Quinoa Bowl with Avocado and Chickpeas
Ingredients You’ll Need:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1/2 cup black beans, cooked or canned, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 2 cups fresh kale or spinach, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (or more to taste)
- 1/2 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- Sesame seeds or hemp seeds for garnish (optional)
Time Needed:
This recipe takes about 20 minutes from start to finish. Most of the time is spent cooking the quinoa (about 15 minutes), while you can prepare the veggies and assemble the bowl during that time. It’s quick and easy!
Step-by-Step Instructions:
1. Cook the Quinoa:
Bring 2 cups of water or vegetable broth to a boil in a medium pot. Add the rinsed quinoa, lower the heat, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Remove the pot from heat and keep it covered for 5 minutes to steam. Fluff the quinoa gently with a fork.
2. Prep the Vegetables:
While the quinoa cooks, rinse and halve the cherry tomatoes. Drain and rinse the chickpeas and black beans if using canned. Chop the kale or spinach into bite-sized pieces.
3. Combine the Ingredients:
In a large bowl, add the cooked quinoa, chickpeas, black beans, cherry tomatoes, and greens. Drizzle with olive oil and lemon juice, then sprinkle in the ground cumin (if using), salt, and pepper. Toss gently to mix everything well.
4. Assemble and Serve:
Divide the quinoa mixture into serving bowls. Top each with sliced avocado and, if you like, sprinkle some sesame seeds or hemp seeds on top for a bit of crunch. Serve right away or chill for a refreshing meal later on.
Can I Use Frozen Quinoa Instead of Dry?
Frozen cooked quinoa works well if you have it on hand—just thaw it in the fridge or microwave before mixing it into the bowl.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado separate if possible to prevent browning, then add it fresh when serving.
Can I Substitute the Greens?
Absolutely! Spinach, kale, arugula, or mixed greens all work great. Just choose your favorite and chop them to your preferred size.
What Can I Use Instead of Lemon Juice?
If you don’t have lemon juice, a splash of apple cider vinegar or lime juice can add the same bright, tangy flavor to the bowl.
