Ingredients:

  • 1 lb carrots, peeled and sliced into 1/2-inch coins
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 3 tbsp warm water
  • 1 pinch salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss the sliced carrots and dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet and roast for 25–30 minutes, tossing halfway through, until caramelized.
  4. While roasting, rinse quinoa under cold water. Combine quinoa, water (or broth), and salt in a saucepan.
  5. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed (about 15 minutes). Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and mustard. Gradually whisk in warm water until the desired consistency is reached.
  7. Divide the fluffy quinoa among four bowls, top with roasted carrots and chickpeas, and drizzle with the golden tahini dressing.