Golden Roasted Chickpea Quinoa with Zesty Tahini

Ingredients

• 1 cup quinoa
• 2 cup water
• 1 can canned garbanzo beans
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 clove garlic
• 1 english cucumber
• 1 cup cherry tomatoes
• 0.25 red onion
• 0.25 cup parsley
• 2 tbsp fresh mint
• 1 tbsp dill
• 0.5 tsp ground cumin
• 0.25 tsp smoked paprika
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 2 cup baby spinach leaves
• 0.25 cup pomegranate seeds

Instructions

1. 1Cook quinoa according to package directions.
2. 2Toss drained garbanzo beans with 1 tbsp Extra Virgin Olive Oil, Ground Cumin, Smoked Paprika, 1/4 tsp Sea Salt, and 1/8 tsp Black Pepper. Roast at 400°F (200°C) for 20-25 minutes until crispy.
3. 3Whisk together Tahini, Lemon Juice, remaining 2 tbsp Extra Virgin Olive Oil, minced Garlic, remaining 1/4 tsp Sea Salt, and 1/8 tsp Black Pepper with 1-2 tbsp Water until smooth.
4. 4Assemble bowls with a base of cooked Quinoa and Baby Spinach Leaves. Top with roasted garbanzo beans, diced English Cucumber, halved Cherry Tomatoes, thinly sliced Red Onion, chopped Fresh Parsley, chopped Fresh Mint, and chopped Fresh Dill.
5. 5Drizzle generously with lemon-tahini dressing and garnish with Pomegranate Seeds.