Grilled Vegetable and Chickpea Bowl

Instructions

1. Step 1

   Combine the quinoa with 1 ½ cup (360 ml) water and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil, cover, reduce to low heat, and simmer until the water is absorbed; remove from the heat and rest, covered, for 5 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Quinoa, 2.0 gr Salt, 360.0 ml Water

   Cookware: saucepan

2. Step 2

   Preheat the grill pan over high heat for 5 minutes, then reduce to medium heat.

   Timer: 5 min (fixed)

   Cookware: grill pan

3. Step 3

   Place the zucchini, bell peppers, and onion in the mixing bowl. Toss with 2 ¾ tbsp (40 ml) olive oil, the cumin, smoked paprika, black pepper, and ½ tsp (3 gr) salt.

   Ingredients used: 2.0 piece Bell Pepper, 1.0 gr Black Pepper, 2.0 gr Ground Cumin, 40.0 ml Olive Oil, 1.0 piece Red Onion, 3.0 gr Salt, 2.0 gr Smoked Paprika, 2.0 piece Zucchini

   Cookware: mixing bowl

4. Step 4

   Grill the seasoned vegetables in a single layer, working in batches if necessary. Turn occasionally and cook until tender with dark grill marks, then transfer them back to the mixing bowl.

   Timer: 10 min (fixed)

   Cookware: grill pan, kitchen tongs, mixing bowl

5. Step 5

   Drain and rinse the chickpeas in the sieve, then pat them dry. Add them to the grill pan and cook over medium heat until warmed and lightly browned, then combine them with the grilled vegetables.

   Timer: 4 min (fixed)

   Ingredients used: 480.0 gr Chickpea

   Cookware: fine mesh sieve, grill pan, kitchen tongs, mixing bowl

6. Step 6

   Whisk the tahini, lemon juice, garlic, remaining 1 ¼ tbsp (20 ml) olive oil, remaining water, and remaining ⅜ tsp (2 gr) salt until smooth and pourable.

   Ingredients used: 4.0 gr Garlic, 45.0 ml Lemon Juice, 20.0 ml Olive Oil, 2.0 gr Salt, 60.0 ml Tahini, 60.0 ml Water

   Cookware: small bowl, whisk

7. Step 7

   Divide the quinoa among four bowls and top with the grilled vegetable and chickpea mixture. Spoon over the tahini dressing and finish with the parsley.

   Ingredients used: 15.0 gr Parsley