Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (dry)
  • 2 cups broth*
  • 2 15-ounce cans chickpeas (drained and rinsed)
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • salt & pepper (to taste)
  • 1/4 cup tahini
  • 3 tbsp low sodium soy sauce (plus more to taste)
  • 1 tbsp sesame oil
  • 2 cloves garlic (minced)
  • 1/2 tbsp ginger (minced)
  • 1/2 tbsp rice wine vinegar
  • 1/2 tbsp sugar (plus more to taste**)
  • warm water (as needed)
  • sriracha (optional)
  • 4 cups mixed greens
  • 2 cups red cabbage (shredded)
  • 2 avocados (sliced)
  • black sesame seeds (optional)
  • jalapeño and cilantro (for topping, optional)

Instruction

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Add dry quinoa to a fine mesh strainer and rinse under cold water for 30 seconds. Strain and add quinoa to a pot. Add broth and bring to a boil. Lower heat, cover and simmer until the water is absorbed (approx. 15-25 minutes).***
  • Add chickpeas, olive oil, garlic powder, chili powder, paprika and a pinch of salt & pepper to the baking sheet. Toss to coat evenly and roast in the oven for 20 minutes (flipping halfway).
  • To make the dressing, add the tahini, soy sauce, sesame oil, garlic, ginger and rice wine vinegar to a bowl and stir to combine. Add sugar and a splash of hot water to the bowl and stir to combine. Taste and adjust seasoning as needed - if you want it spicy add the sriracha. Add more water to thin it out. Set aside.
  • To assemble add quinoa, mixed greens, cabbage, chickpeas and avocado to each bowl. Top with sesame seeds, jalapeño and cilantro. Drizzle with dressing and eat.