Welcome to a bowl of flavor fun! Each spoonful offers a delightful crunch from the roasted chickpeas, balanced by the nutty quinoa and bright bursts of sweet corn. The tangy blackberry ginger vinaigrette ties it all together, while our Gochujang Olive Oil adds just a little kick, making every bite a lively fiesta for your mouth. It’s a wholesome dish that feels like a party, where health and happiness come together in perfect harmony!

I N G R E D I E N T S :

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons Rocky Mountain Olive Oil Gochujang Infused Olive Oil
• 1 teaspoon smoked paprika
• salt and pepper to taste
• 1/4 cup Rocky Mountain Olive Oil Blackberry Ginger Dark Balsamic Vinegar
• 1 cup roasted sweet corn (canned or frozen, then roasted)
• 1 avocado, diced
• 1/4 cup feta cheese, crumbled
• fresh cilantro or green onions, for garnish

I N S T R U C T I O N S :

1. Preheat the oven to 400°F (200°C). Toss chickpeas with Gochujang Olive Oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover for 15 minutes until fluffy.
3. In a large bowl, combine cooked quinoa, roasted chickpeas, sweet corn, and Blackberry Ginger Balsamic. Toss to mix.
4. Serve in bowls topped with diced avocado, crumbled feta, and fresh herbs.