Quinoa Bowl with Kale Chips, Marinated Chickpeas & Tahini Dressing

Directions

1. 1. Rinse the quinoa and cook it in broth in a small saucepan until it becomes tender, then remove from heat and let it rest, covered for 5 minutes.
2. 2. Preheat the oven to 375°F. Toss kale with nutritional yeast, oil, vinegar, and salt; lay in a single layer on a baking sheet and bake, turning once, until crisp, about 10–12 minutes.
3. 3. Drain and rinse the chickpeas, then set them aside to drain further.
4. 4. Zest and juice half a lemon into a bowl that will hold the marinating chickpeas; mince garlic and stir it into the lemon juice with oil, maple syrup, Dijon, and spices to create a marinade.
5. 5. Add the chickpeas to the marinade and stir to coat; let them sit while you finish the dressing.
6. 6. Mince the remaining garlic and place it in a small bowl. Juice the remaining lemon into that bowl, then whisk in tahini, water, maple syrup, Dijon, salt, and pepper to form the dressing.
7. 7. Slice the cucumber into quarters lengthwise, then cut crosswise into ¼-inch pieces. Thinly slice the radishes.
8. 8. To assemble, divide the cooked quinoa among bowls, top with kale chips, marinated chickpeas, cucumber, and radish. Drizzle with the lemon-tahini dressing and serve.
9. 9. Optional: taste and adjust seasoning with a pinch more salt or a squeeze of lemon as desired.