By michelle s
In a small bowl, mix the cooked quinoa with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to season the quinoa.
Divide the seasoned quinoa evenly between two serving bowls.
Add the roasted vegetables on top of the quinoa in each bowl, distributing them evenly.
Top the vegetables with roasted chickpeas in each bowl, distributing them evenly.
Drizzle 1 tablespoon of tahini-lemon dressing over each bowl.
Drizzle an additional teaspoon of lemon juice over the contents in each bowl for extra zing.
Garnish with freshly chopped parsley, if using, to add color and flavor.
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This Vegetarian Healthy Lunch Easy recipe is ready in 20 minutes and features Cooked quinoa, Roasted vegetables (sweet potato, zucchini, bell pepper), Roasted chickpeas and other delicious ingredients. Contains 420 calories total.
In a small bowl, mix the cooked quinoa with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to season the quinoa.
Divide the seasoned quinoa evenly between two serving bowls.
Add the roasted vegetables on top of the quinoa in each bowl, distributing them evenly.
Top the vegetables with roasted chickpeas in each bowl, distributing them evenly.
Drizzle 1 tablespoon of tahini-lemon dressing over each bowl.
Drizzle an additional teaspoon of lemon juice over the contents in each bowl for extra zing.
Garnish with freshly chopped parsley, if using, to add color and flavor.
Calories per Serving: 420
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