This Tropical Maple & Lime Quinoa Salad Bowl with BBQ Chickpeas are also loaded with avocados, tomatoes and scallions and make a delicious, nutritious and filling lunch or dinner! You will love this salad!
Today I’m guest posting over at Zainab’s blog Blahnik Baker ! She has a beautiful baking blog, with small but delicious additions of savoury dishes. I’m sharing this delicious Maple & Lime Quinoa Salad Bowl with BBQ Chickpeas that was a huge part of my lunch and dinner obsession for quite a while.
I thought this Maple & Lime Quinoa Bowl with Spicy BBQ Chickpeas was a great addition because it is an insanely delicious bowl meal that can actually be easily made vegan. It’s also gluten-free and basically, perfect for any lunch or dinner that you’re preparing .
The idea came about on one of my quinoa obsessed days aka days that still exact and a pining for a tropical flavour palette. The maple and lime came straight from that, then the avocado and tomatoes. You could always use red bell peppers if you aren’t a fan of tomatoes. Next up? The BBQ chickpeas.
I kind of FELL IN LOVE with BBQ chickpeas after experimenting with them. You get a sticky, spicy and smokey flavour that is pretty much amazing. I had bbq chickpeas for days afterwards.
Overall, this meat is really good for you – I’m talking tons of protein, magnesium, fibre, healthy fats…plus you’ll be really full!
By the way, if you liked this bowl, you’ll always love these Sun-dried Tomato and Mozzarella Quinoa Burgers !
And these Quinoa Pizza Bites !
Ingredients
Maple & Lime Quinoa:
- 1 cup uncooked quinoa
- 2 teaspoons olive oil
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 lime
- 2 tablespoonsmaple syrup
BBQ Chickpeas:
- 1/2 cup chickpeas , cooked
- 1/4 cup barbecue sauce , homemade or store-bought
Bowls:
- 2 1/2 cups shredded lettuce , washed
- 1/2 an avocado , sliced
- 2 tablespoons chopped scallions
- 1 medium tomato , chopped
Instructions
Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil.
- Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally. When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Slice the lime and squeeze over the quinoa, and add the maple syrup, stirring with a wooden spoon until combined. You will only need 1/2 cup for one serving.
BBQ Chickpeas
- In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas. Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.
Putting the Bowl Together
- Place the lettuce at the bottom of the bowl. Arrange the rest of the ingredients in the bowl in their own corners, 1/2 cup quinoa in one, then bbq chickpeas, the tomatoes and the avocados. Sprinkle with the chopped scallions. Enjoy!
This Tropical Maple & Lime Quinoa Salad Bowl with BBQ Chickpeas are also loaded with avocados, tomatoes and scallions and make a delicious, nutritious and filling lunch or dinner! You will love this salad!
Today I’m guest posting over at Zainab’s blog Blahnik Baker ! She has a beautiful baking blog, with small but delicious additions of savoury dishes. I’m sharing this delicious Maple & Lime Quinoa Salad Bowl with BBQ Chickpeas that was a huge part of my lunch and dinner obsession for quite a while.
I thought this Maple & Lime Quinoa Bowl with Spicy BBQ Chickpeas was a great addition because it is an insanely delicious bowl meal that can actually be easily made vegan. It’s also gluten-free and basically, perfect for any lunch or dinner that you’re preparing .
The idea came about on one of my quinoa obsessed days aka days that still exact and a pining for a tropical flavour palette. The maple and lime came straight from that, then the avocado and tomatoes. You could always use red bell peppers if you aren’t a fan of tomatoes. Next up? The BBQ chickpeas.
I kind of FELL IN LOVE with BBQ chickpeas after experimenting with them. You get a sticky, spicy and smokey flavour that is pretty much amazing. I had bbq chickpeas for days afterwards.
Overall, this meat is really good for you – I’m talking tons of protein, magnesium, fibre, healthy fats…plus you’ll be really full!
By the way, if you liked this bowl, you’ll always love these Sun-dried Tomato and Mozzarella Quinoa Burgers !
And these Quinoa Pizza Bites !
Ingredients
Maple & Lime Quinoa:
- 1 cup uncooked quinoa
- 2 teaspoons olive oil
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 lime
- 2 tablespoonsmaple syrup
BBQ Chickpeas:
- 1/2 cup chickpeas , cooked
- 1/4 cup barbecue sauce , homemade or store-bought
Bowls:
- 2 1/2 cups shredded lettuce , washed
- 1/2 an avocado , sliced
- 2 tablespoons chopped scallions
- 1 medium tomato , chopped
Instructions
Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil.
- Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally. When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Slice the lime and squeeze over the quinoa, and add the maple syrup, stirring with a wooden spoon until combined. You will only need 1/2 cup for one serving.
BBQ Chickpeas
- In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas. Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.
Putting the Bowl Together
- Place the lettuce at the bottom of the bowl. Arrange the rest of the ingredients in the bowl in their own corners, 1/2 cup quinoa in one, then bbq chickpeas, the tomatoes and the avocados. Sprinkle with the chopped scallions. Enjoy!
Tropical Quinoa Salad Bowl with BBQ Chickpeas
Ingredients
Maple & Lime Quinoa:
- 1 cup uncooked quinoa
- 2 teaspoons olive oil
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 lime
- 2 tablespoonsmaple syrup
BBQ Chickpeas:
- 1/2 cup chickpeas cooked
- 1/4 cup barbecue sauce homemade or store-bought
Bowls:
- 2 1/2 cups shredded lettuce washed
- 1/2 an avocado sliced
- 2 tablespoons chopped scallions
- 1 medium tomato chopped
Instructions
Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil.
- Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally. When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Slice the lime and squeeze over the quinoa, and add the maple syrup, stirring with a wooden spoon until combined. You will only need 1/2 cup for one serving.
BBQ Chickpeas
- In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas. Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.
Putting the Bowl Together
- Place the lettuce at the bottom of the bowl. Arrange the rest of the ingredients in the bowl in their own corners, 1/2 cup quinoa in one, then bbq chickpeas, the tomatoes and the avocados. Sprinkle with the chopped scallions. Enjoy!
Nutrition
Tropical Quinoa Salad Bowl with BBQ Chickpeas https://jessicainthekitchen.com/honey-lime-quinoa-salad-bowl-bbq-chickpeas-guest-post/ June 4, 2014
This Homemade Roasted Strawberry BBQ Sauce will be the perfect addition to your barbecues. It’s full of a rich, smoky, and delicious flavour!
If you’re looking for a recipe to use it with, try these BBQ Cauliflower Wings !
I have a new obsession and its name is Orange is The New Black. I put up a picture of me watching it on Instagram and I got so much support and encouragement from many watchers including a few of my blogger friends (I’m looking at you Joanne and Kayle!) which when you’re 20 minutes in a show means you must identify what the hype is about.
It didn’t take very long into the first episode to love it, and I have been loving it ever since. This including watching it up until 5 minutes before Game of Thrones last night and sacrificing a good seat in our usual viewing party in the living room.
Real obsession.
The thing is, I can’t exactly binge watch it during the day because Mr Jessiker Bakes is at work and I made a pledge in blood made a promise to not watch ahead of him. This means I have to dedicate myself in the daytime to things I’m actually supposed to be doing.
Yawn.
Easy Strawberry BBQ Sauce Recipe
But enough about me, more about this Roasted Strawberry Barbecue Sauce. There’s a local hot wings restaurant that serves strawberry barbecue sauce and I have been really craving it; the sauce, not the wings. And so, roasted strawberry barbecue sauce was born.
I chose to roast the strawberries because it produces a much deeper flavour and immerses much easier into the sauce. When I say that this sauce is delicious I mean BBQ King Mr. Jessiker Bakes gave it a huge thumbs up. It has all the right hints of smokiness, flavour, and spice and the strawberry adds a delicious sweetness to it. It comes together so quickly that you’ll be wondering why you ever bought barbecue sauce from the store. This sauce is ready for use on pretty much anything – or you can do like me and just eat it with a spoon.
Seriously.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try this Roasted Strawberry Barbecue Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
Roasted Strawberries:
- 1 1/2 cups strawberries , cut in half
- 2 tablespoons coconut sugar
- 1 teaspoon coconut oil
Magic Dust:
- 1/2 cup paprika
- 1/4 cup kosher salt
- 1/4 cup coconut sugar
- 2 tablespoons mustard powder
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons ground black pepper
- 1/4 cup granulated garlic
- 2 tablespoons cayenne powder , or less to taste
Barbecue Sauce:
- 2 cups ketchup
- 1/4 cup cider vinegar
- 1/4 cup vegan Worcestershire sauce
- 1/4 cup firmly packed coconut sugar
- 2 tablespoons molasses
- 2 tablespoons prepared yellow mustard
- 1 tablespoon magic dust
- 1/2 teaspoon black pepper
- Hot sauce , such as Tabasco to taste
Instructions
Roasted Strawberries
- Preheat oven to 375 ° F/ 190° C. Line a cookie sheet with foil paper, lightly greased with oil.
- Toss the strawberries with sugar in a bowl, then place on the cookie sheet. Roast in the oven for 20 minutes. Remove and let cool.
Barbecue Sauce
- Make the magic dust first by combining all of the ingredients in a container than shaking to combine them.
- For the barbecue sauce, mix all of the ingredients together (including a tablespoon of magic dust) in a pot over medium high heat and bringing to a boil. Reduce to a simmer for 15 minutes, stirring until sauce is dark and ingredients incorporated. Remove from heat.
- Using an immersion blender , add the roasted strawberries and blend until incorporated. Pour into a container to store.
