Barbecue Chickpea Hawaiian Bowls 

INGREDIENTS
Coconut Quinoa

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 tablespoon coconut oil
• 1/8 teaspoon salt
• 1/8 teaspoon red pepper flake

Bowl

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 tablespoon coconut oil
• 1/8 teaspoon salt
• 1/8 teaspoon red pepper flake

PROCEDURE​

1. In a rice cooker or stove-top pan, combine quinoa, water, and coconut oil. Cook until water is absorbed and quinoa is fluffy about 15 minutes. Mix in salt and red pepper flake.
2. Meanwhile, chop all the pineapple and red cabbage.
3. Toss chickpeas and barbecue sauce in a medium bowl. Heat in the microwave until warm. (Alternatively, you can also serve them cold.)
4. Divide the quinoa between 2 bowls. Spoon in 1/2 cup barbecue chickpeas, 1/2 cup sliced red cabbage, and 1 cup pineapple chunks. Top with cilantro.

Nutrition: 
Makes 2 servings
Calories 495 | Carbs: 86 g | Fat: 12 g | Protein: 16 g | Sugar: 29 g