Ingredients:
- 1 cup (185g) pre-rinsed white or tri-color quinoa
- 2 cups (475ml) low-sodium vegetable broth
- 1/2 tsp (3g) sea salt
- 4 cups (120g) fresh baby spinach, roughly chopped
- 1.5 cups (250g) cooked chickpeas, drained and rinsed
- 1/2 cup (60g) toasted pumpkin seeds (pepitas)
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup (60ml) runny tahini
- 3 tbsp (45ml) freshly squeezed lemon juice
- 1 clove garlic, finely minced
- 1 tbsp (15ml) extra virgin olive oil
- 2 tbsp (30ml) warm water
Instructions:
- Rinse the 185g of quinoa in a fine mesh sieve under cold running water for 30 seconds.
- Toast the quinoa in a dry saucepan over medium heat for 2 minutes until it smells nutty and begins to pop.
- Pour in the 475ml vegetable broth and add the 1/2 tsp sea salt.
- Bring to a boil, then reduce heat to low and cover with a tight lid.
- Simmer for 15 minutes until the liquid is fully absorbed and the tails appear.
- Remove from heat and let it sit undisturbed for 5 minutes.
- Whisk the tahini, lemon juice, garlic, olive oil, and warm water in a small bowl until the sauce is silky and pale.
- Fold in the chopped spinach and rinsed chickpeas into the warm quinoa. The greens should wilt slightly but remain vibrant.
- Garnish with pumpkin seeds and feta just before serving.
- Drizzle the dressing generously over each portion.