Ingredients
- Dressing:
- ½ cup tahini
- 2 tsp. lemon zest
- 3 tsp. orange zest
- 3 Tbsp. lemon juice
- 1 Tbsp. olive oil
- ½ tsp. garlic powder
- ¼ tsp. smoked paprika
- ¼ tsp. salt
- Pepper to taste
- ¼ cup water
- Bowl:
- 1 cup quinoa
- 1 (5 oz.) bag spinach-arugula mix
- 2 oranges, peeled and segmented
- 1 cup sliced, cooked beets
- 1 avocado, sliced
- 1 (15.5 oz.) can chickpeas, drained and rinsed
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk all dressing ingredients together. Tahini may bind up slightly, so keep stirring until smooth. Set aside.
- Cook quinoa according to package directions and refrigerate until cool (30 minutes).
- Mix quinoa with spinach and divide between bowls. Top quinoa with remaining bowl ingredients arranged in piles on top of the quinoa. Serve with dressing.