Quinoa Power Bowl with Fennel Slaw & Turmeric Almond Sauce

Quinoa Power Bowls

with Fennel Slaw & Turmeric Almond Sauce

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dinner

Macadamia nuts are one of our favorite ingredients, and not just because of their buttery texture and flavor. They are also a rich source of Vitamin A, iron, protein, thiamin, riboflavin, niacin, and folate. If that wasn’t enough, these little gems also contains ample amounts of zinc, copper, calcium, phosphorus, potassium, and magnesium. Combined with turmeric, this power bowl can not be stopped, and will fuel you in the best way possible.

Dinner Nuts Hearty Vegetables Beans/Legumes Grain Bowl Soy-Free High-Protein Gluten-Free Spring Recipes Quick and Easy Fall Recipes
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
25g
CARBOHYDRATES
68g
PROTEIN
26g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. ¼ cup macadamia nuts
  3. 13.4 oz chickpeas
  4. 1 bulb fennel
  5. 1 persian cucumber
  6. ¼ oz fresh parsley
  7. 1 red fresno chile
  8. 1 clove garlic
  9. 1 lemon
  10. ½ tsp ground turmeric
  11. 1 tbsp almond butter
  12. 1 tbsp hemp seeds
  13. 2 tsp vegetable oil*
  14. 2 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: Tree nuts
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Blender

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. Add the quinoa, 1 cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes. Place the macadamia nuts in a small bowl and cover with a ¼ cup of hot tap water.
2
Roast the chickpeas
Drain, rinse, and dry the chickpeas. Transfer to a baking sheet and toss with 2 tsp vegetable oil, ½ tsp salt, and a pinch of pepper. Roast until golden brown and crispy, about 12 to 15 minutes.
3
Prepare the vegetables
Cut the fennel in half, remove the v-shaped core, and thinly slice the bulb. Thinly slice the cucumber. Pick the parsley leaves. Thinly slice the red fresno chile. Peel the garlic clove.
4
Toss the slaw
Add the sliced fennel, cucumber, parsley leaves, and ¼ of the sliced fresno chile to a medium bowl. Add the juice from half the lemon and 2 tsp olive oil, and toss. Season fennel slaw with salt.
5
Blend the sauce
To a blender, add the macadamia nuts and their soaking water, garlic, 1 tbsp lemon juice, 1 tbsp water, turmeric, almond butter, and a good pinch of salt. Blend until smooth, scraping down the sides of the blender as necessary. Taste the turmeric almond sauce and add more lemon juice if you’d like.
6
Serve
Divide the quinoa and crispy chickpeas between large shallow bowls. Top with fennel slaw. Drizzle bowls with the turmeric almond sauce and sprinkle with hemp seeds. Serve with remaining sliced fresno if you like it hot.