Quinoa with spiced chickpeas, roasted sweet potato and tahini dressing on a bed of greens
35 Minutes
1 serving
Introduction
Thursday- Dinner
Adapted from:
https://www.cucinabotanica.com/post/quinoa-con-ceci-speziati-e-patate-dolci-al-forno
Steps
1. Rinse the quinoa well. Put the quinoa and a cup of water in a pan. Cover and cook over low heat for about 10 minutes. Once all the water is absorbed, the quinoa is ready.
2. To prepare the sweet potatoes, cut half into strips or dice it and spread them out on a baking sheet covered with parchment paper. Season with a little oil, salt and cook them in an oven at 420°F degrees for 20 minutes. Once roasted, set them aside.
3. Add the sweet potatoes and chickpeas to the quinoa, then to a plate add a bed of greens, for example, lettuce and baby spinach (any type of greens is fine), and add the quinoa on top
4. Then make the tahini dressing by adding 1 tbsp of tahini, 1tbsp of lemon juice, and 2 tsp of olive oil and add it on top of the quinoa
How to make
Can be served both warm or cold
Ingredients
1/2 cup of raw quinoa
4.2 ounces of sweet potatoes (approximately half of sweet potato)
1 cup of cooked or canned chickpeas
1/2 tsp of turmeric
Salt
Peper
Paprika
A clove of garlic
Fresh chopped parsley
Italian extra virgin olive oil
Kale
Tomatoes
Chopped lettuce and/or baby spinach (bed of greens)
Topping:
Tahini dressing:
1 tbsp of tahini
1 tbsp of lemon juice
2 tsp of extra virgin olive oil
2 tsp of water