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 and reduce the heat to a simmer, cooking for about 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. Sauté the onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes, and the rest of the ingredients for the chickpea mixture (except the cilantro), stirring to combine. Cover the pan and simmer for about 10 minutes, stirring occasionally.
- To make the dressing, combine all the dressing ingredients in a blender. Blend until smooth. If you don't have a blender, you can whisk all the ingredients together. 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 as desired.
Nutrition
Notes
This recipe is naturally gluten-free. Feel free to adjust the red pepper flakes to your spice preference. For meal prep, store the quinoa, chickpea mixture, and dressing separately and assemble just before serving.