Moroccan Spiced Chickpea and Quinoa Bowl

Ingredients

• 2 cans chickpeas, drained and rinsed
• 2 cups quinoa, rinsed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, coriander, and paprika. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until lightly browned and crispy.