Measurements

• 1 cup quinoa
• 1 can chickpeas
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt to taste
• Pepper to taste
• 2 tbsp lemon juice
• 2 cloves garlic
• 2 cups spinach
• 1 avocado
• 1 cup cherry tomatoes
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped

Preparation Method

• Preheat oven to 400°F (200°C).
• Cook quinoa according to package instructions.
• In a bowl, toss chickpeas with 1 tbsp olive oil, paprika, cumin, salt, and pepper.
• Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
• In a small bowl, mix remaining olive oil, lemon juice, garlic, salt, and pepper.
• In a large bowl, combine cooked quinoa, spinach, cherry tomatoes, red onion, and cilantro.
• Add roasted chickpeas and drizzle with the lemon-garlic dressing.
• Top with sliced avocado.
• Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.