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Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chickpeas ((I used 1 can))
- 1 Tbsp. avocado oil ((or olive oil))
- 1/4 tsp. sea salt
- 1 tsp. cumin
- 3/4 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika (smoked or regular)
- 3 cups quinoa (cilantro lime, see below for recipe)
- 1 cup tomato (chopped ripe)
- 1 jalapeno (seed + stem removed)
- 2 Tbsp. chopped fresh cilantro
- 1 lime (halved)
- 1 cup canned black beans (drained/rinsed, optional)
- 1 avocado (thinly sliced or diced)
- 1 cup dried quinoa
- 1 1/2 cups water
- 1/4 cup cilantro leaves (chopped)
- 1/2 lime (juice of)
- 1/2 lime (zest of)
- 2 Tbsp. avocado oil ((or olive/coconut oil))
- salt
- pepper
- sweet corn kernels
- chopped bell pepper
- veggies (fresh or leftover grilled/roasted/sautéed)
- guacamole
- tortilla chips
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