Vegan / Gf Variety Recipe

Gluten-free Vegan Mini Platter (assembly and components)

1. 1

   Cook quinoa

   Rinse 0.5 cup quinoa under cold water in a fine-mesh sieve. In a small saucepan combine rinsed quinoa, 1 cup water and 0.5 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and stir in 1 tsp olive oil (reserve remaining oil for other uses). Let cool to warm or room temperature (about 10 minutes).

2. 2

   Roast spiced chickpeas

   Preheat oven to 400°F (200°C). Toss 1 cup drained chickpeas with 1 tbs olive oil, 0.5 tsp smoked paprika, 0.25 tsp ground cumin, 0.5 tsp maple syrup and a pinch of salt and black pepper. Spread in a single layer on a small baking sheet lined with parchment. Roast 18–22 minutes, shaking pan once, until golden and slightly crisp. Remove and let cool for a few minutes; they will crisp further as they cool.

3. 3

   Make lemon-tahini dressing

   In a small bowl whisk together 2 tbs tahini, juice and zest of 0.5 lemon, 0.5 tsp minced garlic, 2 tbs water to thin, 0.25 tsp black pepper and a pinch of salt. Adjust water by 0.5-tbs increments if needed to reach a drizzling consistency.

4. 4

   Prepare vegetables and herbs

   Slice cucumber into rounds to total about 0.5 cup, halve cherry tomatoes to yield 0.5 cup, trim/peel 6 baby carrots if needed, tear or chop 1 cup baby spinach, halve 0.5 avocado and thinly slice or cube it. Chop 1 tbs fresh parsley.

5. 5

   Assemble platter

   On a small serving board or plate, create a few distinct bite-sized piles: place a small mound (about 0.25 cup) of the cooked quinoa; a 1/3 cup pile of roasted spiced chickpeas; arrange cucumber rounds and cherry tomato halves in a small cluster; fan avocado slices next to baby spinach; place baby carrots on one side; add 12 gluten-free crackers in a neat stack. Sprinkle roasted pumpkin seeds and 2 tbs almonds over the quinoa and spinach. Drizzle 1–2 tbs of the lemon-tahini dressing over the quinoa and spinach, and serve remaining dressing on the side for dipping.

6. 6

   Final seasoning and serve

   Finish with a squeeze of the remaining lemon (if any), a light pinch of salt and a grind of fresh black pepper over vegetables and avocado. Garnish with chopped parsley. Serve immediately while chickpeas are still slightly warm. Leftovers: store components separately in airtight containers in the fridge up to 3 days; re-crisp chickpeas in a 350°F (175°C) oven for 5–8 minutes.