Grilled Veggie Grain Bowl with Lemon-Tahini

Ingredients

US measurements with metric in parentheses.

• 1 cup (170 g) dry quinoa, rinsed
• 2 cups (475 ml) water
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup (150 g) cherry tomatoes
• 1 can (15 oz / 425 g) chickpeas, drained
• 2 tbsp (30 ml) olive oil
• ½ tsp (3 g) salt
• 3 tbsp (45 g) tahini
• 3 tbsp (45 ml) lemon juice
• 1 small clove garlic, grated
• 2 to 4 tbsp (30 to 60 ml) cold water
• 1 avocado, sliced

Instructions

1. Heat the oven to 425°F (220°C). Toss zucchini, pepper, tomatoes and chickpeas with oil and salt on a baking sheet. Roast 20 to 25 minutes.
2. Meanwhile, simmer the quinoa with the water, covered, 15 minutes. Rest 5 minutes and fluff.
3. Whisk tahini, lemon juice and garlic, then add cold water a tablespoon at a time until pourable.
4. Divide quinoa among bowls, top with roasted vegetables, chickpeas and avocado, and drizzle with sauce.