A vibrant, nourishing bowl where fluffy quinoa meets caramelized roasted vegetables and warmly spiced chickpeas, finished with a silky lemon-tahini drizzle. Fresh herbs and sesame add brightness and crunch for a balanced, satisfying bite.
Quinoa: In a small saucepan, bring 1 cup water to a boil. Add the quinoa and stir. Reduce the heat, cover with a lid, and simmer for 15 minutes.
Roasted Veggies: Preheat oven to 400°F. Place cauliflower, broccoli, mushrooms, and cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 30 minutes.
Spiced Chickpeas: Heat a medium pan over medium heat. Add oil and warm it through. Add chickpeas, cumin, paprika, salt, and pepper; mix well. Sear on medium-high heat for 5 minutes, stirring so it doesn’t burn.
Tahini Lemon Sauce: Blend or whisk tahini, water, lemon juice, garlic, salt, and pepper until creamy.
To assemble: In two bowls, layer quinoa, roasted vegetables, spiced chickpeas, parsley, sesame seeds, and tahini-lemon sauce.