Breakfast Bowl #4: Quinoa with Cinnamon Sugar Chickpeas

Man it has been a while since I posted! Starting a new fieldwork + staying with my parents during said fieldwork for commuting's sake + wedding planning + condo hunting not actually cooking anything that interesting in a while = lack of blogging. I made this breakfast bowl a couple weeks ago and definitely want to make it again - it was the perfect mix of savory, sweet, tart, crunchy, and just general yumminess.

Breakfast Bowl #4: Quinoa with Cinnamon Sugar Chickpeas (serves 4)

1 cup uncooked quinoa (any kind)
2 cups canned or cooked chickpeas
2 Tbls. vegan butter, melted
1/2 tsp. ground cinnamon
Dash of ground cloves
2 Tbls. brown sugar
1 granny smith apple (or whatever kind you got)
2 Tbls. agave nectar, divided
1 cup soy milk, divided
2 Tbls. flax seeds, divided
2 Tbls. chia seeds, divided

Preheat the oven to 400 F. Start cooking the quinoa according to package directions.

In a small bowl mix together the butter, cinnamon, cloves, and brown sugar. Toss with the chickpeas and spread on a baking sheet lined with parchment paper. Bake for 20-30 minutes, until they are brown and crunchy but not burned.

While the quinoa and chickpeas are cooking, chop the apple into small pieces and prepare the rest of the ingredients. The quinoa and chick peas should be done about the same time. Spoon some quinoa into a bowl and make a well in the center. Add in the chickpeas and top with 1/4 of the apple, 1/2 Tbls. flax seeds, and 1/2 Tbls. chia seeds. Pour 1/4 cup of soy milk over each bowl and drizzle with 1/2 Tbls. of agave nectar.