Bart's Recipes
Rinse fifty grams of uncooked quinoa under cold running water. Drain one hundred grams of canned chickpeas thoroughly in a colander and pat them as dry as possible. Cut half an avocado into equal cubes. Stir one tablespoon of tahini and a generous splash of lemon juice together firmly in a small bowl until you have a smooth dressing.
Bring a pot of water to a boil and cook the quinoa until tender. Drain any excess water and let the grains steam for a moment. Meanwhile, heat a skillet and add the dried chickpeas. Sprinkle them directly with one teaspoon of cumin and one teaspoon of turmeric. Toast the chickpeas over medium-high heat, stirring regularly until they are crispy all over.
Add the warm, steamed quinoa to a large mixing bowl. Add a handful of fresh spinach, the avocado cubes, and the prepared tahini dressing. Gently toss all ingredients together so the dressing is evenly distributed and the spinach softens slightly from the heat.
Scoop the quinoa mixture into a deep bowl. Finally, distribute the warm, roasted chickpeas over the top of the dish. Serve the meal immediately.
