Ingredients
Equipment
Method
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it steam, covered, for another 5 minutes. Fluff with a fork.1 cup quinoa, 2 cups vegetable broth
- While the quinoa is cooking, heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the diced red and yellow bell peppers and broccoli florets. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. Add the thinly sliced red onion and cook for another 2 minutes until slightly softened.1 tablespoon olive oil, 1 red bell pepper, 1 yellow bell pepper, 1 cup broccoli florets, 1/2 red onion
- Stir in the rinsed and drained chickpeas into the skillet with the vegetables. Cook for 2-3 minutes, allowing them to heat through.1 (15-ounce) can chickpeas
- In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, and minced garlic. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired creamy consistency. Season with salt and black pepper to taste.1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 clove garlic, 2-3 tablespoons water, salt, black pepper
- Divide the cooked quinoa evenly among serving bowls. Top with the sautéed vegetable and chickpea mixture.
- Drizzle generously with the Lemon-Tahini Dressing. Sprinkle with fresh cilantro and parsley. Serve immediately and enjoy your vibrant, healthy creation!1/4 cup fresh cilantro, 1/4 cup fresh parsley
Notes
Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Can be frozen for 1-2 months.
