• 1 cup quinoa
• 2 cups water
Rinse quinoa before placing it in a small pan.
Add in water and bring to a boil over medium heat.
Reduce boil to a simmer and cover for 15 mins.
After 15 minutes, remove the pan from the heat and leave the covered pan to sit for 5 mins.
After 5 mins, fluff the quinoa with a fork.
Roasted Chickpeas --
• 1 can chickpeas (15-ounce)
• 1 Tbsp extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• cayenne pepper, amount depending on how spicy you want them!
• sea salt and black pepper
Preheat oven to 400F.
Drain, rinse & pat-dry chickpeas.
Mix chickpeas with oil, spices, salt & pepper.
Spread chickpeas in a single layer on a baking sheet and roast in the oven for 30-40 minutes until crispy. While the chickpeas are in the oven, shake the pan or mix them every 10-15 minutes to avoid burning.
Place quinoa in your bowl. Top with roasted chickpeas and veggies of choice. Drizzle generously with my Creamy Lemon Tahini Dressing. Enjoy!