# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 small red onion, chopped
06 - 1 medium carrot, sliced
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Salad Base
10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - ½ cup cherry tomatoes, halved
12 - ¼ cup fresh parsley, chopped
→ Tahini-Lemon Dressing
13 - ¼ cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water (to thin)
19 - ¼ teaspoon salt
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and carrot with olive oil, salt, and black pepper. Spread on baking sheet evenly.
03 - Roast for 20 to 25 minutes, stirring halfway, until tender and lightly caramelized. Let cool slightly.
04 - In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat, keep covered, let stand 5 minutes. Fluff with fork and cool slightly.
05 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and water until smooth and creamy.
06 - In a large bowl, mix quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle dressing over and toss gently to combine.
07 - Serve warm or chilled, garnished with additional parsley if desired.
