Quinoa Buddha Bowl for Two with Paprika Zucchini and Chickpeas

Ingredients

What (your ingredients):

Quinoa:

½ cup quinoa

1 cup water

Pink of salt

Paprika Zucchini and Chickpeas:

1 teaspoon olive oil

1 teaspoon ghee

1 large zucchini, sliced into ¼” thick halfmoons

1 can chickpeas, rinsed and drained

¼ teaspoon paprika

Pinch of salt

Pinch of garlic powder

Tahini to serve

Optional: Maldon Salt and pepper

Directions

How (your directions):

In a saucepan, combine quinoa, water, and a pinch of salt.  Bring to a boil, then cover, lower heat to low, and simmer for 15 minutes.

Meanwhile, heat olive oil and ghee over medium heat.  Add sliced zucchini and chickpeas.  Sauté for 2 minutes.

Add paprika, salt, and garlic powder and sauté for 3-4 minutes.

To serve, divide quinoa and paprika zucchini and chickpeas evenly between two bowls. 

Drizzle a spoonful of tahini over each bowl.  Finish with Maldon Salt and pepper if desired.

Enjoy immediately!

Why (the science):  Zucchini contains soluble fiber, which helps feed the healthy bacteria in our gut!  The healthy bacteria digest the soluble fiber and produce short-chain fatty acids (SCFA’s), which promote a healthy mood and immune system.

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