Nutrient-packed quinoa with chickpeas, roasted vegetables, and tahini-lemon dressing for a fresh, energizing lunch.
# What You'll 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 to 3 tablespoons water, to thin dressing 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)
# Steps to Follow:
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 2 tablespoons olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
03 - In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced 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 to combine.
06 - Taste and adjust salt and pepper as needed.
07 - Serve salad topped with fresh herbs and toasted seeds, if desired.
