Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa, rinsed
  • 1.5 cups Water or Vegetable Broth
  • 1 can (15 oz) Chickpeas, drained and patted dry
  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 1 medium Zucchini, halved and sliced into half-moons
  • 1 Red Onion, cut into thick wedges
  • 1 cup Broccoli florets, bite-sized
  • 1/2 cup Feta cheese, crumbled
  • 1/4 cup Fresh Parsley, roughly chopped
  • 3 tbsp Tahini
  • 2 tbsp Fresh Lemon Juice
  • 1 clove Garlic, minced
  • 1 tsp Maple Syrup
  • 3 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Rinse the quinoa. Place 1 cup quinoa in a fine mesh strainer and run under cold water for exactly 30 seconds. Note: This removes the saponin coating which can taste soapy or bitter.
  2. Cook the grains. Combine rinsed quinoa and 1.5 cups water in a small pot. Bring to a boil, then cover and simmer on low for 15 minutes until all liquid is absorbed and tails appear.
  3. Steam and rest. Remove from heat and let the pot sit, covered, for 5 minutes. Note: This rest allows the steam to finish cooking the grains evenly for a fluffy texture.
  4. Prep the oven. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  5. Season the produce. Toss the chopped bell pepper, zucchini, red onion wedges, broccoli, and drained chickpeas with 2 tbsp olive oil, salt, and pepper. Spread in a single layer so nothing is overlapping.
  6. Roast to perfection. Bake for 20 minutes until the vegetables are tender and edges are charred and golden.
  7. Whisk the dressing. In a small jar, combine 3 tbsp tahini, 2 tbsp lemon juice, 1 clove minced garlic, 1 tsp maple syrup, and the remaining 1 tbsp olive oil. Shake vigorously until the mixture is pale and velvety.
  8. Fluff the grains. Use a fork to gently rake through the quinoa, breaking up any clumps without mashing the seeds.
  9. Combine the elements. In a large bowl, fold the roasted vegetables and chickpeas into the warm quinoa.
  10. Final touches. Drizzle the dressing over the top and gently toss. Sprinkle with 1/2 cup crumbled feta and 1/4 cup chopped parsley until the colors are vibrant and well distributed.