
Crunchy Chickpea and Special K Quinoa Bowl
A bowl of goodness with Kellogg’s for #NourshingGreatStarts!
Recipe by: Thando Manyoni
Time: 40 minutes
Serves: 2
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 tbsp smoked paprika
- 2 tsp cayenne
- 2 tsp ground coriander
- 4 tbsp oil
- 1 cup Kellogg’s Special K
- 1 cup quinoa
- 2 eggs
- 1 large avocado
- ½ cup sour cream
- 1 cup parsley
- 2 tbsp spring onions
- 1 garlic clove
- 2 tbsp lemon juice
- Salt
- Pepper
- 1 ½ cup baby spinach
- 1 cup Julienne carrots
How To Make:
- Preheat the oven to 180C.
- Place the chickpeas on a baking sheet, add the smoked paprika, cayenne, coriander, 3 tablespoons of oil, salt and pepper.
- Toss to coat and roast in the oven for 15 minutes.
- Remove the chickpeas from the oven, add the Special K, drizzle the remaining oil and toss to combine.
- Roast in the oven for a further 7-10 minutes, or until chickpeas and Special K’s are crispy.
- Cook the quinoa according to packaging instructions and set aside.
- Bring a pot of water to the boil, add the eggs and boil for 6 minutes for a soft boil.
- Remove the eggs from the boiling water, set aside to cool then peel.
- In a blender combine the avo, sour cream, parsley, spring onion, garlic, lemon juice, salt and pepper.
- Blend until smooth.
- To serve, add the quinoa to a bowl, top with the crispy chickpea mixture, baby spinach, carrots.
- Cut the egg in half and plate, drizzle over the creamy avo dressing and serve!