Ingredients
Equipment
Method
- Rinse the quinoa and soak it for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan. Drain the quinoa and add it to the boiling broth. Cover, reduce heat to a simmer, and cook for 15 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes, then fluff with a fork. Set aside.
- In a large skillet over medium-high heat, add olive oil and sauté the onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes, cumin, red pepper flakes, salt, and black pepper. Stir to combine. Cover the pan and simmer for about 10 minutes, stirring occasionally.
- To make the dressing, combine tahini, lemon juice, olive oil, garlic, maple syrup, dijon mustard, salt, and pepper in a blender. Blend until smooth. Add more water, one tablespoon at a time, until you reach your desired consistency.
- To assemble the bowls, spoon about 1/2 cup of quinoa into each bowl. Add a heaping 1/2 cup of the chickpea mixture. Drizzle with the tahini sauce. You can also add leafy greens, cucumbers, extra cilantro, and lemon slices.
Nutrition
Notes
This recipe is easily customizable. Feel free to add your favorite vegetables or adjust the spice level to your preference. The tahini dressing can be made ahead of time and stored in the refrigerator.