Warm Crispy Quinoa Bowl with Spiced Chickpeas and Lemon Tahini Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line one large baking sheet or two medium sheets with parchment paper.

2. 2

   Place the quinoa in a saucepan with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   While the quinoa cooks, toss the chickpeas, carrot, zucchini, and red onion in a bowl with 30 ml (2 tbsp) olive oil, 1 1/2 teaspoons smoked paprika, the ground cumin, garlic powder, 3/4 teaspoon salt, and black pepper.

4. 4

   Spread the chickpeas and vegetables on the prepared baking sheet in a single layer. Roast at 220 °C / 425 °F for 20 to 22 minutes, stirring halfway through, until the chickpeas are lightly crisp and the vegetables are browned at the edges.

5. 5

   Transfer the cooked quinoa to a large bowl and mix it with 15 ml (1 tbsp) olive oil, 1/2 teaspoon smoked paprika, and a pinch of salt. Spread it onto another section of the baking sheet or onto a second sheet and bake at 220 °C / 425 °F for 10 to 12 minutes, stirring once, until partly golden and crisp.

6. 6

   For the dressing, whisk the tahini with the lemon juice, maple syrup, warm water, a pinch of salt, and an extra pinch of ground cumin until smooth and pourable. Add a little more water if needed.

7. 7

   To serve, divide the crispy quinoa among 4 bowls. Top with the spiced chickpeas and roasted vegetables. Finish with the chopped fresh parsley and sesame seeds, then drizzle with the lemon tahini dressing.

8. 8

   Serve immediately to enjoy the contrast of crispy quinoa, tender vegetables, and creamy sauce.