Quinoa Power Bowls

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.

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.

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.

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.

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.

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.