Mediterranean Sunset Quinoa Bowls

Ingredients

• 0.5 cup Quinoa (dry)
• 1 cup Water or low-sodium vegetable broth
• 0.5 tsp Lemon zest
• 1 tbsp Fresh dill, chopped
• 1 tbsp Fresh mint, chopped
• 0.25 tsp Black pepper
• 1 can Canned chickpeas, rinsed and drained
• 1 medium Red bell pepper, chopped
• 1 medium Yellow bell pepper, chopped
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.5 tsp Garlic powder
• 0.25 tsp Cayenne pepper
• 0.25 tsp Black pepper
• 2 cups Baby spinach
• 2 tbsp Tahini
• 2 tbsp Lemon juice
• 2-3 tbsp Water
• 1 tsp Sumac
• 0.5 clove Garlic, minced
• 0.25 tsp Black pepper
• 1 tbsp Pumpkin seeds, raw

Instructions

1. Rinse quinoa thoroughly under cold water. Combine rinsed quinoa and water or low-sodium vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork. Stir in lemon zest, fresh dill, fresh mint, and a pinch of black pepper.
2. Preheat oven to 400°F (200°C). In a medium bowl, toss rinsed and drained chickpeas and chopped red and yellow bell peppers with olive oil, smoked paprika, cumin, coriander, garlic powder, cayenne pepper (if using), and black pepper until evenly coated. Spread in a single layer on a large baking sheet.
3. Roast the chickpeas and bell peppers for 20-25 minutes, stirring halfway through, until the vegetables are tender-crisp and the chickpeas are slightly browned and crispy.
4. While the quinoa and vegetables cook, prepare the dressing: whisk together tahini, lemon juice, sumac, minced garlic, and a pinch of black pepper in a small bowl. Gradually add 2-3 tablespoons of water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
5. Divide the lemon-herb quinoa into two serving bowls. Top each with half of the roasted chickpeas and bell peppers. Add 1 cup of baby spinach to each bowl, placing it next to the warm ingredients to slightly wilt it.
6. Drizzle generously with the sumac-tahini dressing. Garnish with raw pumpkin seeds, if desired. Serve immediately.

Nutrition (per serving)