Name: Mediterranean Savory Quinoa Breakfast Bowl (Egg‑Free, Dairy‑Free, High‑Protein)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 cup quinoa (uncooked); 2 cups water or low-sodium vegetable broth; 2 tablespoons extra-virgin olive oil; 2 cloves garlic cloves, minced; 1 15 oz can (about 240 g drained) canned chickpeas, drained and rinsed; 6 cups (about 180 g) fresh baby spinach (packed); 2 tablespoons tahini; 2 tablespoons fresh lemon juice; 2 tablespoons (approx.) warm water (to thin tahini); 1 medium (about 150 g edible) avocado, diced; 3 tablespoons (about 30 g) pumpkin seeds (pepitas), toasted; 2 tablespoons (optional, for umami) nutritional yeast; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon (optional) red pepper flakes; 3/4 teaspoon (adjust to taste) kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, chopped

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