Spanish-Style Grain Bowl with Chickpeas and Peppers

• 140 g Quinoa
• 1 tsp Fine sea salt
• 1 medium Yellow onion
• 1 large Red pepper
• 2 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 400 g Canned chickpeas
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• ½ tsp Black pepper
• 1 ½ tbsp Sherry vinegar
• 15 g Fresh parsley

1. Rinse the quinoa well, then tip into a saucepan with 300 ml water and half the fine sea salt. Bring to the boil, cover, then simmer gently for 12–15 minutes until the water is absorbed and the quinoa is tender. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, finely slice the onion, slice the red pepper, and finely grate the garlic. Heat 1 tbsp of the extra virgin olive oil in a large frying pan over medium-high heat. Sauté the onion and pepper for 6–8 minutes until softened and lightly browned at the edges.
3. Drain and rinse the chickpeas, then add them to the pan with the garlic, smoked paprika, ground cumin, black pepper and the remaining fine sea salt. Cook for 4–6 minutes, stirring, until the chickpeas are hot and well coated in the spices. If the pan looks dry, add a small splash of water to help the spices cling.
4. In a mixing bowl, whisk together the sherry vinegar with the remaining 2 tbsp extra virgin olive oil. Finely chop the fresh parsley and stir most of it into the dressing, reserving a little for the top. Taste and adjust with a pinch more black pepper if you like.
5. Divide the quinoa between two bowls and spoon over the spiced chickpeas and peppers. Drizzle with the paprika dressing and finish with the reserved parsley. Serve warm, or leave to cool slightly for a room-temperature bowl.

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