Ingredients:

  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1/4 tsp (1.5g) sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 2 cups (60g) baby spinach
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (35g) red onion, finely minced
  • 1/4 cup (40g) feta cheese, crumbled
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 small clove garlic, minced

Instructions:

  1. Combine quinoa, vegetable broth, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  2. Toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt on a baking sheet. Roast at 400°F (200°C) for 20 minutes, shaking the pan halfway through, until golden-brown.
  3. Whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly drizzle in warm water while whisking vigorously until the dressing is creamy and pourable.
  4. Divide the cooked quinoa among four bowls. Top each with baby spinach, diced cucumber, cherry tomatoes, and red onion. Add a portion of roasted chickpeas and crumbled feta cheese. Drizzle with the lemon-tahini dressing.