🛒Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 3 tablespoons water (for dressing)
- 2 tablespoons chopped fresh parsley
🔧Kitchen Tools Needed
- Medium saucepan
- Large baking sheet
- Small bowl
- Whisk
- Knife
- Cutting board
- Spoon
- Fork
📝Instructions
- 1
In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Preheat the oven to 400°F (200°C).
- 3
On a large baking sheet, toss zucchini, red bell pepper, cherry tomatoes, and chickpeas with olive oil, garlic powder, paprika, salt, and pepper. Spread out in an even layer.
- 4
Roast vegetables in the preheated oven for 20-25 minutes, or until zucchini is tender and chickpeas are slightly crispy.
- 5
While vegetables are roasting, prepare the dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth. Adjust the consistency with more water if needed.
- 6
To assemble the bowls, divide cooked quinoa among serving bowls. Top with roasted vegetables and chickpeas.
- 7
Drizzle with lemon-tahini dressing and garnish with chopped fresh parsley.
- 8
Serve immediately and enjoy!
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with brown rice, farro, or couscous if preferred.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing should be stored separately.
