vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

• 1 3/4 cups quinoa
• 2 cans chickpeas
• 2 carrots
• 1/2 English cucumber
• 2 avocados
• 3 1/2 cups chicken broth
• olive oil
• cumin
• garlic powder
• paprika
• salt
• pepper
• 1/2 cup Tahini paste
• 1 bunch cilantro
• 1 bunch green onion
• 1/4 cup lemon juice
• 1 tsp honey

Steps:

1. Preheat oven on convection mode to 425F.
2. Put quinoa and chicken broth in a pot and bring to a boil. Cover and let simmer for 15 minutes. Take off of heat and fluff with a fork before leaving to rest for 5 more minutes with the lid on.
3. Drain and rinse cans of chickpeas, then pat them dry, removing any loose skins.
4. Put the dried chickpeas into a mixing bowl and coat lightly with olive oil and add salt, cumin, garlic powder, and paprika to taste.
5. Spread the seasoned chickpeas on a piece of parchment paper on a baking sheet and place into the oven. Roast for 20 minutes, making sure to mix them around after 10 minutes.
6. Julienne the carrot and cucumber and set aside.
7. Mix together 1/2 cup of Tahini paste and 1/4 cup of lemon juice. Mix together using a whisk until thickened. Slowly add 1/4 cup of warm water until reaching desired consistency. Season the sauce with garlic powder or pressed garlic clove and salt to taste. Add olive oil to smooth the taste out if needed, or add honey to reduce the bitterness. Typically add 1 tsp of honey.
8. Assemble bowls by starting with the quinoa in the bottom as a base, then placing the roasted chickpeas, carrot, avocado (sliced), and cucumber in groups arranged around the bowl. Top with green onion and/or cilantro as desired and drizzle on sauce.