# What You'll Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach, roughly chopped
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Tahini-Lemon Dressing
10 - 1/4 cup tahini
11 - Juice of 1 large lemon
12 - 2 tablespoons olive oil
13 - 1 tablespoon maple syrup or honey
14 - 1 clove garlic, minced
15 - 2 to 3 tablespoons water, to thin as needed
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes, stirring once halfway through, until tender and caramelized.
03 - In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper in a small bowl. Add water, one tablespoon at a time, until smooth and pourable.
05 - In a large bowl, combine cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with dressing and toss gently to combine.
06 - Taste and adjust salt and pepper as needed. Serve sprinkled with fresh herbs and toasted seeds if desired.
