Nutrient-packed quinoa with roasted veggies, chickpeas, and a creamy tahini-lemon dressing for a fresh, healthy meal.
# What You Need:
→ 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 - Set oven to 425°F and prepare a baking sheet with parchment paper.
02 - Combine bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes, stirring halfway until tender and caramelized.
03 - In a medium saucepan, bring quinoa and 2 cups water to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
04 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and pepper in a bowl. Add water gradually until smooth and pourable.
05 - In a large bowl, mix cooked quinoa, chickpeas, roasted vegetables, and spinach. Drizzle dressing over and toss gently to combine.
06 - Taste and season with additional salt and pepper if needed.
07 - Garnish with chopped fresh herbs and toasted seeds if desired and serve immediately.
