A colorful bowl with quinoa, roasted vegetables, chickpeas, and lemon-tahini dressing for a light meal.
# What You Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon black pepper
→ Chickpeas
12 - 1 can (15 oz) chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon salt
→ Lemon-Tahini Dressing
16 - 1/4 cup tahini
17 - 2 tablespoons freshly squeezed lemon juice
18 - 2 tablespoons water, plus more as needed
19 - 1 garlic clove, minced
20 - 1/4 teaspoon salt
→ Toppings
21 - 1/4 cup fresh parsley, chopped
22 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
23 - Lemon wedges
# How-to Steps:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
03 - In a large bowl, toss zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, dried oregano, ground cumin, and black pepper. Spread the mixture evenly on the prepared baking sheet.
04 - Place the vegetables in the oven and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
05 - In a small bowl, toss chickpeas with olive oil, smoked paprika, and salt. Spread on a separate baking sheet.
06 - Roast chickpeas in the oven for 15 to 20 minutes until they become crispy.
07 - Whisk tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth. Add additional water if needed to achieve a drizzling consistency.
08 - Divide cooked quinoa into four bowls. Layer with roasted vegetables and crispy chickpeas. Drizzle with lemon-tahini dressing and garnish with chopped parsley, optional feta cheese, and lemon wedges.
