Free-spirited Options Recipe

Rinse and Cook Quinoa

Rinse 1 cup quinoa under cold water in a fine-mesh sieve until water runs clear. Combine rinsed quinoa, 2 cups water or vegetable broth and 1/2 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare Chickpeas

While quinoa cooks, drain and rinse 1 cup canned chickpeas. If desired, lightly mash half the chickpeas with the back of a spoon to create texture contrast and fold into the cooked quinoa after fluffing.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the sweet potato cubes, red bell pepper, zucchini slices and red onion with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp black pepper and a pinch of salt. Spread vegetables in a single layer and roast 20–25 minutes, stirring once halfway through, until tender and edges are lightly caramelized. Remove from oven and let cool slightly.

Place 2 cups baby spinach in a large bowl. Add the spinach, sliced avocado, chopped cilantro and sliced green onions to the bowl and gently toss just to combine. The warmth of the quinoa and roasted vegetables will slightly wilt the spinach when combined.

Thinly slice 1/2 cup cucumber and 1/4 cup radishes and add to a small bowl. If you’d like a quick pickle, toss with 1 tsp lemon juice and a pinch of salt and let sit while other components finish. Toast 2 tbs pumpkin seeds in a dry skillet over medium heat, stirring, until they pop and are fragrant, about 3–4 minutes. Remove from heat and cool.

Combine 3 tbs tahini, 2 tbs fresh lemon juice, 3 tbs warm water, 1 tbs honey or maple syrup, 1 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl or jar. Whisk or shake vigorously until smooth and pourable. Taste and adjust thickness with an extra teaspoon of warm water if needed or adjust seasoning with more lemon or salt.

In the large bowl with spinach and fresh add-ins, add the fluffed quinoa mixed with chickpeas and the roasted vegetables. Gently fold everything to combine so the warm ingredients wilt the greens slightly but keep texture. Add the sliced cucumber and radishes (or quick-pickled versions) and toasted pumpkin seeds.

Drizzle the Citrus-Tahini Dressing over the bowl to taste (start with about 3 tbs) and toss gently to coat. Taste and adjust with additional lemon, salt or honey/maple if needed.

Divide among 2 bowls and garnish with extra cilantro and a wedge of lemon if desired. Serve warm or at room temperature.