Beet and chickpea bowl with tahini sauce
  • 1 cup quinoa
  • 1 pound raw beets (around 2 medium), peeled and coarsely grated
  • 2 cups parsley leaves, roughly chopped
  • 1 15 ounce can chickpeas drained and rinsed
  • 3 tablespoons tahini
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white miso paste
  • 1 teaspoon apple cider vinegar
  • ¼ cup water
  • kosher salt and black pepper
  1. To make the quinoa, first rinse the quinoa in a mesh colander under running water to remove any bitter coating that might remain.
  2. Place the quinoa in a medium bowl with 4 cups of water and cook for 12-14 minutes, the grain should uncurl and there will be what looks like a little tail at the end. Drain the quinoa into a colander. Place the colander over the pan you cooked the quinoa in, cover it with a clean dishtowel and let steam for 5 minutes until light and fluffy.
  3. To make the dressing combine the tahini, garlic, lemon juice, miso paste, vinegar, and water in a blender and puree until smooth. Taste and add salt and pepper to taste, you may also want to add additional water if necessary if it’s too thick.
  4. Toss the quinoa with the beets, chickpeas, parsley and dressing until well combined and serve.
Recipe by Scaling Back at