Description
A vibrant bowl of quinoa mixed with fresh veggies and a light lemon-tahini dressing, perfect for quick lunches.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or low-salt broth
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups baby spinach
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 3 tbsp tahini (for dressing)
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 2 tbsp warm water (more if needed)
- 1 small garlic clove, minced
- Pinch of salt
Instructions
- Cook the quinoa: In a small pot, bring water or broth to a boil. Add quinoa, lower heat, cover, and simmer for 12 minutes. Turn off heat and let sit for 5 minutes. Fluff with a fork.
- Cook the veggies: Heat olive oil in a skillet over medium heat. Add zucchini and bell pepper. Cook for 5–7 minutes until tender. Add cherry tomatoes and cook for 2 more minutes. Season with salt and pepper.
- Warm the chickpeas: Add chickpeas to the pan with the veggies for 2 minutes to warm through.
- Make the dressing: Whisk tahini, lemon juice, maple syrup, garlic, and warm water in a small bowl until smooth. Add more water to reach a pourable texture.
- Toss and serve: In a large bowl, combine quinoa, veggies, chickpeas, and spinach. Drizzle with dressing and toss gently. Taste and add salt or lemon if needed.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Keep the dressing separate to maintain the freshness of the greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg