QUINOA CHICKPEA BOWLS W/ LEMON TAHINI DRESSING

BY Ceres Organics

gluten-free   

Ready in 45 MINUTES | Serves 4


Ingredients

POTATOES

½ kilo agria potatoes, cut into inch thick wedges

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

sea salt and pepper, to taste

CHICKPEAS

1 can Organic Chickpeas (Garbanzo Beans)

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

1 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

1 teaspoon chili flakes

1 teaspoon ground caraway seeds

1 teaspoon Organic Garlic Powder

1 can Organic Tomatoes, Chopped

SALAD

1 cup Organic Quinoa, White

4 big handfuls of mixed greens, chopped

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

juice of 1 lemon

LEMON TAHINI DRESSING

¼ cup Organic Tahini, Hulled

¼ cup filtered water

juice and zest of 1 lemon

1 clove of garlic, grated

sea salt and pepper, to taste

Method

Preheat your oven to 220°C. Transfer potato wedges to a baking tray and toss to coat with olive oil, salt and pepper. Bake for 40-45 minutes, tossing half way though so they bake even!

Place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.

In a medium bowl, whisk together all your dressing ingredients until smooth. Transfer to a jar and set aside in the fridge until you’re ready to serve up.

Over medium heat, add the olive oil, chickpeas and spices. Stir to coat. Add the chopped tomatoes – stir to combine and bring to a boil. Lower heat to a simmer and let chickpeas cook for 10 minutes. You want thick, saucy chickpeas.

While chickpeas are simmering, in a large bowl combine the quinoa and greens. Toss with olive oil, and lemon juice.

To serve, divide your quinoa and greens among bowls, add your potato wedges next and top with harissa chickpeas, and your tahini lemon dressing.