Ingredients
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 red bell pepper, diced
1 zucchini, diced
1 cup cooked chickpeas
2 cups baby spinach
1 avocado, sliced
2 tablespoons tahini
Juice of 1 lemon
Salt and pepper to taste
Preparation
Rinse the quinoa under cold water and drain.
In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is fluffy.
In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and zucchini and sauté for 5 minutes until they start to soften.
Add the cooked chickpeas and baby spinach to the skillet and cook for an additional 2 minutes until the spinach wilts.
In a small bowl, whisk together the tahini, lemon juice, salt, and pepper to make the dressing.
Divide the cooked quinoa among four bowls. Top with the sautéed vegetables, avocado slices, and drizzle with the tahini dressing.
Serve warm and enjoy!