Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa (can sub wild rice, bulgur, or couscous, 150 g)
  • 1 14-oz can chickpeas (425 g)
  • 1 Tbsp olive oil (15 mL)
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1 cup cherry tomatoes (halved, 150 g)
  • 2 cups spinach (60 g)
  • ¼ cup extra virgin olive oil (60 mL)
  • ¼ cup brown rice vinegar (60 mL)
  • 2 carrots (roughly chopped)
  • 2 Tbsp fresh grated ginger
  • 2 Tbsp honey (can sub maple syrup for vegan option, 30 mL)
  • 2 tsp toasted sesame oil (10 mL)
  • ¼ tsp salt

Instruction

  • Rice: Cook quinoa according to the instructions on the package.
  • Chickpeas: Preheat oven to 400°F (204°C). Drain and pat dry chickpeas with paper towels. On a rimmed baking sheet, toss to combine chickpeas, oil, paprika, pepper, and salt. Bake for 20 to 25 minutes, until lightly crisped.
  • Dressing: Combine all carrot ginger dressing ingredients in a blender until smooth. You may need to add a touch of water to make the sauce smoother, depending on your blender.
  • Assemble: To assemble, set out 4 to 5 storage containers. Evenly spoon in quinoa, chickpeas, tomatoes, and spinach. Drizzle dressing over the rice, or store in separate small containers for maximum freshness. When ready to eat, optionally reheat the chickpeas.