This Quinoa Bowl with Avocado and Chickpeas is a simple, fresh meal that feels good to eat. You get fluffy quinoa as the base, creamy slices of avocado, and hearty, protein-packed chickpeas. It’s colorful, filling, and has a lovely mix of textures that make each bite satisfying.
I love making this bowl when I want something quick but still healthy and tasty. The avocado adds a smooth richness, while the chickpeas bring a nice bite and a bit of nutty flavor. Sometimes I toss in a squeeze of lemon or a sprinkle of your favorite herbs to brighten it up even more. It’s one of those dishes that’s easy to customize depending on what you have on hand.
My favorite way to enjoy this quinoa bowl is as a lunch that leaves me feeling energized but not heavy. It’s perfect on its own or paired with a simple salad or some roasted veggies. Whenever I make it, I’m reminded that healthy food doesn’t have to be complicated to be really good and satisfying.
Key Ingredients & Substitutions
Quinoa: Quinoa is the star here, giving a fluffy, slightly nutty base. Rinse it well before cooking to remove bitterness. If you don’t have quinoa, try couscous or bulgur as alternatives.
Chickpeas & Black Beans: These add protein and texture. Canned ones work great for convenience. If you prefer, you can use lentils or kidney beans instead.
Avocado: Avocado adds a creamy, fresh texture. Choose ripe but firm avocados for easy slicing. You can swap it with sliced cucumber or hummus if avocado isn’t available.
Greens & Tomatoes: Mixed greens provide a mild, fresh base, and cherry tomatoes add a juicy pop. Baby spinach or arugula work well too, and you can try grape tomatoes if needed.
Seasonings: Lemon or lime juice brightens the bowl, and olive oil adds richness. Fresh garlic and cilantro add flavor but can be left out or replaced with parsley if you prefer.
How Do I Cook Quinoa Perfectly Every Time?
Cooking quinoa right is key for this bowl. Here’s how I make it fluffy and light:
- Rinse quinoa under cold water to wash away bitterness.
- Use a 2:1 liquid-to-quinoa ratio (water or broth for more flavor).
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for about 15 minutes.
- Once done, let it rest covered for 5 more minutes to absorb any remaining moisture.
- Fluff with a fork gently to separate the grains, not mash them.
Keeping an eye on the simmer and avoiding lifting the lid too often helps it cook evenly and keeps it nice and fluffy.
Equipment You’ll Need
- Medium pot – I use this to cook the quinoa, and I like it because it cooks evenly and has a lid for simmering.
- Large mixing bowl – perfect for combining greens, quinoa, and toppings when serving.
- Knife and cutting board – helpful for slicing avocado, tomatoes, and chopping cilantro quickly.
- Measuring cups and spoons – keep everything precise, especially for the quinoa and dressing.
- Can opener – if you’re using canned chickpeas and beans, it’s handy for quick access.
Flavor Variations & Add-Ins
- Swap chickpeas for cooked lentils or edamame for a different protein boost.
- Add crumbled feta, goat cheese, or shredded cheese for extra creaminess.
- Mix in roasted veggies like sweet potatoes, zucchini, or bell peppers for more flavor and texture.
- Sprinkle with your favorite herbs like basil, parsley, or mint to freshen up the bowl.
Quinoa Bowl with Avocado and Chickpeas
Ingredients You’ll Need:
Main Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cooked chickpeas (canned, drained, and rinsed)
- 1/2 cup cooked or canned black beans, drained and rinsed
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 cups mixed greens or baby spinach
For Flavor & Dressing:
- 1/4 cup fresh cilantro, chopped
- 1 small clove garlic, minced
- 1 tablespoon olive oil, plus more for drizzling
- 1 tablespoon lemon juice or lime juice
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend around 15 minutes cooking the quinoa, a few minutes prepping the veggies and chickpeas, and then assembling the bowl. It’s quick, healthy, and perfect for any day when you want something fresh and satisfying!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa under cold water to remove any bitterness. Then, bring the quinoa and water or broth to a boil in a medium pot. Once boiling, turn the heat down to low, cover the pot, and let it simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Finally, fluff the quinoa with a fork to keep it light and airy.
2. Prepare the Chickpeas and Beans:
While the quinoa cooks, place the chickpeas and black beans in a bowl. Add the minced garlic, olive oil, lemon or lime juice, salt, and pepper. Toss everything gently so the beans get coated evenly with the flavors.
3. Assemble Your Bowl:
In a large serving bowl, lay down the mixed greens or baby spinach first as the fresh base. Spoon the fluffy quinoa over the greens. Add the chickpea and bean mixture on one side. Then place the halved cherry tomatoes and slices of creamy avocado on top. Sprinkle with chopped cilantro for a fresh finish. If you like, drizzle a bit more olive oil and squeeze additional lemon or lime juice over the bowl before serving.
Serve right away and enjoy a fresh, nourishing meal. Or, chill it in the fridge for later—it tastes great cold too!
Can I Use Frozen Quinoa Instead of Cooking Fresh?
Yes! If you have pre-cooked quinoa stored in the freezer, just thaw it in the fridge overnight or microwave it gently until warm. Then use it directly in the bowl—no need to cook again.
What Can I Substitute for Avocado?
If you’re not a fan of avocado or don’t have one handy, try sliced cucumber, roasted sweet potato, or a dollop of hummus for creaminess and added texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado separate if possible to avoid browning, or add fresh avocado when you’re ready to eat again.
Can I Prepare This Bowl Ahead of Time?
Absolutely! Cook the quinoa and mix the beans ahead of time, then assemble your bowl just before serving. This keeps everything fresh, especially the avocado and greens.