Vibrant quinoa with chickpeas, roasted veggies, and creamy tahini-lemon dressing for a light, energizing meal.
# Ingredients:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach, roughly chopped
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Tahini-Lemon Dressing
10 - 1/4 cup tahini
11 - Juice of 1 large lemon
12 - 2 tablespoons olive oil
13 - 1 tablespoon maple syrup or honey
14 - 1 clove garlic, minced
15 - 2–3 tablespoons water, to thin as needed
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
03 - In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water has absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and pepper in a small bowl. Add water one tablespoon at a time until smooth and pourable.
05 - In a large bowl, combine cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with dressing and toss gently until well combined.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Serve topped with fresh parsley or cilantro and toasted seeds if desired.
