Vibrant grain bowl with quinoa, fresh vegetables, chickpeas, and creamy tahini dressing
# What you need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 1 cup cooked chickpeas or canned chickpeas, drained
→ Vegetables
05 - 1 cup red cabbage, thinly sliced
06 - 1 cup carrots, julienned
07 - 1 cup cherry tomatoes, halved
08 - 1 cup yellow bell pepper, sliced
09 - 1 cup cucumber, sliced
10 - 1 cup fresh baby spinach
→ Healthy Fats and Toppings
11 - 1 ripe avocado, sliced
12 - 2 tablespoons toasted pumpkin seeds
13 - 2 tablespoons sesame seeds
→ Dressing
14 - 3 tablespoons tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons water, plus additional as needed
18 - 1 clove garlic, minced
19 - Salt and black pepper to taste
# How to make it:
01 - Bring 2 cups water to a boil in a medium saucepan. Add rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover with lid, and simmer for 15 minutes until water is completely absorbed. Remove from heat and let rest for 5 minutes before fluffing with a fork.
02 - While quinoa cooks, prepare all vegetables by slicing red cabbage thinly, julienning carrots, halving cherry tomatoes, slicing bell pepper and cucumber, and slicing avocado just before serving.
03 - In a small mixing bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, 2 tablespoons water, salt, and black pepper until smooth. Add additional water gradually until desired consistency is achieved.
04 - Divide cooked quinoa evenly among four bowls. Arrange chickpeas, red cabbage, carrots, cherry tomatoes, bell pepper, cucumber, spinach, and avocado in colorful sections on top of quinoa.
05 - Drizzle each bowl generously with tahini dressing. Sprinkle toasted pumpkin seeds and sesame seeds over the top. Serve immediately.
