Mediterranean Quinoa Power Bowl

Ingredients

• 1 cup Quinoa
• 1 can Chickpeas
• 1 cup Cherry Tomatoes
• 1 English Cucumber
• ⅓ cup Kalamata Olives
• ¼ Red Onion
• 2 cups Baby Arugula
• 3 tbsp Tahini
• 1 Lemon
• 1 clove Garlic
• 2 tbsp Extra-virgin Olive Oil
• 1 tsp Smoked Paprika
• Salt
• Black Pepper
• 2 tbsp Pine Nuts

Instructions

1. Cook quinoa according to package directions (usually 1 cup quinoa to 2 cups water, simmer 15 min). Fluff with a fork.
2. While quinoa cooks, toss chickpeas with 1 tbsp olive oil, smoked paprika, and salt. Spread on a sheet pan and roast at 425°F for 15 minutes until crispy. Alternatively, pan-fry in a skillet for 8 minutes.
3. Make the dressing: whisk tahini, lemon juice, garlic, remaining olive oil, and 2-3 tbsp water until smooth and pourable.
4. Assemble bowls: layer quinoa, arugula, tomatoes, cucumber, olives, red onion, and crispy chickpeas.
5. Drizzle tahini dressing over each bowl. Top with pine nuts if desired.