Ingredients:

  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 tsp (3g) sea salt
  • 1 English cucumber, diced
  • 1 pint (280g) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 cup (150g) shredded carrots
  • 2 cups (60g) baby spinach or arugula
  • 1 large avocado, sliced
  • 1/3 cup (80g) tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp (45ml) warm water
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine quinoa, water or vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the grain looks translucent. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. While the grains simmer, dice the cucumber, halve the cherry tomatoes, and dice the red bell pepper. Place them in a large mixing bowl.
  3. In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water one tablespoon at a time until the dressing is velvety and pourable.
  4. Divide the fluffed quinoa among four bowls. Layer the baby spinach on one side and the chopped vegetables on the other. Nest the chickpeas and avocado slices on top. Drizzle the dressing generously over the bowl.