Bart's Recipes
Rinse the uncooked quinoa under cold running water. Drain the chickpeas well in a colander. Cut the roasted bell pepper into equal cubes and roughly chop the handful of parsley.
Bring a pan of water to a boil and add the rinsed quinoa. Cook the quinoa according to the package instructions until tender, which usually takes around fifteen minutes. Drain off the excess water and let the grains steam briefly in the pan without a cover so they become dry and fluffy.
Meanwhile make the sauce by placing the tablespoon of tahini in a small bowl. Add a splash of water and some lemon juice and stir this vigorously with a fork until you have a smooth dressing. Fold the drained chickpeas, roasted bell pepper cubes and chopped parsley into the warm quinoa.
Divide the mixed dish into a deep bowl or plate. Finally pour the tahini sauce in a thin stream over the whole thing and serve immediately.
