# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 1 cup cooked chickpeas, drained if canned
→ Vegetables
05 - 1 cup red cabbage, thinly sliced
06 - 1 cup carrots, julienned
07 - 1 cup cherry tomatoes, halved
08 - 1 cup yellow bell pepper, sliced
09 - 1 cup cucumber, sliced
10 - 1 cup fresh baby spinach
→ Healthy Fats & Toppings
11 - 1 ripe avocado, sliced
12 - 2 tablespoons toasted pumpkin seeds
13 - 2 tablespoons sesame seeds
→ Dressing
14 - 3 tablespoons tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons water, plus more as needed
18 - 1 clove garlic, minced
19 - Salt and black pepper to taste
# How-To:
01 - In a medium saucepan, bring 2 cups water to a boil. Add rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let rest for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice red cabbage, julienne carrots, halve cherry tomatoes, slice bell pepper, cucumber, and avocado. Keep all vegetables separate and ready for assembly.
03 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, 2 tablespoons water, salt, and black pepper until smooth. Add additional water as needed to achieve pourable consistency.
04 - Divide cooked quinoa evenly among 4 bowls. Arrange chickpeas, red cabbage, carrots, cherry tomatoes, bell pepper, cucumber, and spinach in distinct colorful sections on top of quinoa base.
05 - Drizzle each bowl generously with tahini dressing. Sprinkle pumpkin seeds and sesame seeds over each bowl. Serve immediately while quinoa is warm.
