# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 small red onion, chopped
06 - 1 medium carrot, sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad Base
10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup fresh parsley, chopped
→ Tahini-Lemon Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water, to thin
19 - 1/4 teaspoon salt
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced red bell pepper, zucchini, chopped red onion, and sliced carrot with olive oil, salt, and black pepper; spread evenly on the baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - Bring quinoa and water or vegetable broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool slightly.
05 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and enough water to reach a smooth, creamy consistency.
06 - In a large bowl, mix cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle with dressing and toss gently to combine.
07 - Serve warm or chilled, garnished with additional parsley if desired.
