Sort ingredients
kaitmurph
QR Code
Listen
Pdf
Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
Add the halved brussels sprouts to one of the baking sheets and drizzle with 1 tablespoon of oil, 1 tablespoon of balsamic vinegar, garlic salt & pepper. Toss to coat and spread in an even layer, cut side down.
Add the broccoli and chickpeas to the other baking sheet and drizzle with 1 tablespoon of oil, 1 tablespoon of balsamic vinegar, garlic salt & pepper. Toss to coat and spread in an even layer.
Place the baking sheets in the oven for 15 minutes. After 15 minutes, toss the broccoli & chickpeas (leave the sprouts face down) and alternate the racks the veggies are on. Roast for 5-10 more minutes or until charred. Remove from the oven.
While the veggies are roasting, add the quinoa to a pot with 2 cups of water. Bring to a boil, cover, lower the heat and simmer for 20 minutes - or until the liquid is absorbed and the quinoa is cooked through.
Add all of the dressing ingredients to a bowl and whisk to combine. Add water as needed to thin. Taste and adjust the seasonings as needed - I always add extra vinegar.
To assemble, add quinoa to each bowl. Top with the veggies, chickpeas and a drizzle of tahini sauce. Top with parsley and enjoy.