Quinoa Green Goddess Bowl

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and set aside.

Drain and rinse the Chickpeas (1 can). Gently pat them dry. When you do this, you’ll notice that some of the 'skins' on the chickpeas will co.e loose. That’s a good thing. Just pick off the loose skins and discard them.

Place the chickpeas on the prepared baking sheet. Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and sprinkle with the Smoked Paprika (1/2 tsp), Kosher Salt (1/2 tsp), and Cayenne Pepper (1 pinch). Toss to coat.

Transfer the baking sheet to the oven and bake for 30-40 minutes until golden and crispy. Stir after about 15 minutes. The cooking time will vary depending on the size of your chickpeas. Make sure to check on them after 30 minutes.

While the chickpeas roast, cook the Quinoa (1 cup). Pour the quinoa into a small pot with Water (1 1/2 cups) and bring it to a boil. Lower the heat to a simmer, cover, and cook for 12-15 minutes until all of the water is absorbed.

Let the quinoa rest, still covered, for five minutes, then fluff with a fork and turn it out into a larger bowl to cool to room temperature.

In a medium bowl, whisk together the Tahini (1 Tbsp) and Water (2 Tbsp) until smooth.

Add the juice of the Lemon (1), Garlic (2 cloves), Smoked Paprika (1/2 tsp), Cayenne Pepper (1 pinch), and Extra-Virgin Olive Oil (1 Tbsp), and whisk until well combined. Season with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste).

If using for garnish, add the Scallion (1 bunch) and slice the Lemon (1).

When the quinoa has cooled, add the Seedless Cucumber (1/2), Heirloom Cherry Tomato (1 cup), Fresh Spinach (2 cups), Avocado (1) and half of the cooked chickpeas to the bowl. Pour the dressing over everything.

Gently fold all of the ingredients together. Taste and season with a little extra salt if necessary. Serve in bowls topped with the remaining roasted chickpeas If using, garnish with scallions and a wedge of lemon on the side.