Fluffy quinoa mixed with roasted vegetables, chickpeas, and a zesty tahini-lemon dressing for a healthy meal.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 small red onion, chopped
06 - 1 medium carrot, sliced
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Salad Base
10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - ½ cup cherry tomatoes, halved
12 - ¼ cup fresh parsley, chopped
→ Tahini-Lemon Dressing
13 - ¼ cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water to thin
19 - ¼ teaspoon salt
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and carrot with olive oil, salt, and black pepper. Arrange evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized. Let cool slightly.
03 - Bring quinoa and water or vegetable broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and allow to cool slightly.
04 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water until smooth and creamy.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle with dressing and toss gently to combine.
06 - Serve warm or chilled, garnished with additional parsley if desired.
