Ingredients:

  • 1 cup quinoa (185g)
  • 2 ½ cups vegetable broth or water (600ml)
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup chickpeas, drained and rinsed (240g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • ½ cup parsley, chopped (15g)
  • ¼ cup red onion, finely diced (40g)
  • ¼ cup tahini (60g)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon maple syrup or honey (15ml)
  • 1 clove garlic, minced
  • ¼ cup water (60ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Rinse quinoa under cold water and combine with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
  3. Toss zucchini, red bell pepper, cherry tomatoes, and chickpeas in olive oil, salt, and pepper. Spread on a baking sheet.
  4. Roast in preheated oven for 20-25 minutes until golden and tender.
  5. In a mixing bowl, whisk together tahini, lemon juice, maple syrup/honey, minced garlic, and water. Adjust water for desired consistency. Season with salt and pepper.
  6. Fluff quinoa with a fork and add to serving bowls. Top with roasted vegetables, parsley, and red onion.
  7. Generously drizzle with lemon-tahini dressing before serving.