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 the pan, reduce the 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 it with a fork and set it aside.
- Drizzle olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until they smell fragrant, about 3 minutes. Add the chickpeas, tomatoes, and the remaining chickpea mixture ingredients (excluding the cilantro). Stir to combine everything. Cover the pan and simmer for about 10 minutes, stirring sometimes.
- To make the dressing, combine all dressing ingredients in a blender, or whisk them together by hand, until the mixture is smooth. Add more water one tablespoon at a time until you reach the consistency you want.
- Assemble the bowls by spooning 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 add leafy greens, cucumbers, extra cilantro, and lemon slices if you wish.
Nutrition
Notes
This meal works well for meal prep. Store the quinoa, chickpea mixture, and dressing separately. When you are ready to eat, combine the components and add fresh toppings. This simple preparation method shows you can create satisfying meals even on busy days.