Coconut-Curry Quinoa Bowls with Roasted Chickpeas and Mango Salsa

Begin by preheating your oven to 400°F (200°C). Rinse 1 cup of quinoa under cold water and drain it well.

In a medium saucepan, combine the rinsed quinoa with 1 can (13.5 ounces) of coconut milk, 1 cup of vegetable broth, and 1 teaspoon of curry powder.

Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

While the quinoa cooks, drain and rinse 1 can (15 ounces) of chickpeas and pat them dry with a paper towel.

In a bowl, toss the chickpeas with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and a pinch of salt.

Spread the seasoned chickpeas on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until they are golden and crispy.

For the mango salsa, dice 1 ripe mango, 1/2 red onion, and 1/2 red bell pepper. In a bowl, combine the diced mango, onion, and bell pepper with the juice of 1 lime, 1 tablespoon of chopped fresh cilantro, and a pinch of salt.

Once the quinoa is cooked, fluff it with a fork and divide it into serving bowls. Top each bowl with a generous portion of roasted chickpeas and a scoop of mango salsa.

Garnish with additional cilantro and lime wedges if desired. Serve immediately and enjoy your colorful, healthy dinner!