Nourishing mix of quinoa, roasted veggies, chickpeas, and tahini-lemon dressing for a vibrant, healthy dish.
# Components:
→ 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
# Directions:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Combine diced bell pepper, zucchini, red onion, and sliced carrot with olive oil, salt, and black pepper; spread evenly on the baking sheet.
03 - Cook vegetables in the oven for 20 to 25 minutes, stirring halfway, until tender and lightly caramelized. Allow to cool slightly.
04 - Bring quinoa and water or broth to a boil in a medium saucepan. Lower heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool slightly.
05 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water together in a small bowl until smooth and creamy.
06 - In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle with tahini-lemon dressing and toss gently to combine.
07 - Present the salad warm or chilled, garnished with extra parsley if desired.
