Saffron Chickpeas And Bitter Greens With Quinoa

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1/4 teaspoon saffron

1 1/2 cups canned chickpeas, drained and rinsed

Coarse salt

2 tablespoons coconut oil

1 small onion, thinly sliced

1/2 large red bell pepper, sliced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cups bitter greens, such as kale or dandelion, cut into 1/2-inch ribbons

2 1/2 cups chopped watercress

2 tablespoons chopped fresh mint, plus leaves for garnish

1/4 cup chopped fresh cilantro, plus leaves for garnish

3 cups cooked quinoa

1 avocado, sliced

1/4 cup pumpkin seeds, toasted

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