Roasted Chickpeas & Quinoa Salad, Tahini Dressing

Serving: 1

Salad:

• 1 cup Yupik Organic Quinoa
• 1 cup Yupik Organic Chickpeas, soaked in water overnight
• ½ avocado
• ½ cup cherry tomato, cut in half
• 1 handful baby spinach
• 1 sweet potato, peeled and diced
• 1 tbsp. extra virgin olive oil
• 1 tsp. smoked paprika
• Salt & pepper, to taste
• 1 tsp. Yupik Organic Black Sesame Seeds

Dressing:

• 2 tbsp. Yupik Organic Tahini
• 1 tbsp. lemon juice
• 1 tbsp. tamari or soy sauce
• 1 tsp. maple syrup
• 2-3 tbsp. water (or more for thinner consistency)

Method:

1. Rinse the quinoa under cold water. Bring to a boil in 2 cups of water. Lower heat, cover, and let simmer for 15 minutes until water is absorbed. Let it cool.
2. In a bowl, toss drained chickpeas and sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet lined with parchment paper. Roast at 400°F for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
3. In a small bowl or jar, mix dressing ingredients. Add water if needed to achieve a smooth consistency.
4. In a large bowl, arrange cooked quinoa, roasted chickpeas, sweet potato, avocado, tomatoes and baby spinach. Drizzle with tahini dressing and top with black sesame seeds. Season with salt & pepper if needed.