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BBQ Ranch Chickpea Quinoa Bowls

BBQ Ranch Chickpea Quinoa Bowls
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Enjoy flavorful BBQ Ranch Chickpea Quinoa Bowls packed with nutrients! Perfect for meal prep—try this delicious recipe today!

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 (uncooked) 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

  1. Place red onions in a medium heat-proof bowl. In a medium pot, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil. Turn off heat and pour the vinegar mixture over red onions. Let sit for at least 30 minutes (or up to 2 hours) at room temperature.
  2. 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 15–18 minutes). Remove from heat, stir gently, then place the lid back on to let grains steam until you’re ready to assemble the bowls.
  3. In a medium bowl, combine Greek yogurt, mayo, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix well until fully combined.
  4. Heat oil in a medium skillet over medium heat. Once hot, add chickpeas and cook for about 4–5 minutes while stirring occasionally until slightly crisp. Season with smoked paprika and garlic powder along with a pinch of salt. Add BBQ sauce and cook for an additional 1–2 minutes so that the sauce glazes over the chickpeas; adjust sauce quantity as desired before removing from heat.
  5. Divide quinoa mixture evenly between three bowls. Top with BBQ chickpeas, fire-roasted corn, pickled red onion slices, sharp cheddar cheese chunks, and avocado pieces. Drizzle yogurt ranch dressing over top before garnishing with fresh chopped chives if desired.

Nutrition

Find it online: https://juliaflavors.com/bbq-ranch-chickpea-quinoa-bowls/

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