1 cupuncooked quinoacan sub wild rice, bulgur, or couscous, 150 g
114-oz canchickpeas425 g
1Tbspolive oil15 mL
1cupcherry tomatoeshalved, 150 g
Carrot Ginger Dressing
¼cupextra virgin olive oil60 mL
¼cupbrown rice vinegar60 mL
2Tbspfresh grated ginger
2Tbsphoneycan sub maple syrup for vegan option, 30 mL
2tsptoasted sesame oil10 mL
Rice: Cook quinoa according to the instructions on the package.
Chickpeas: Preheat oven to 400°F (204°C). Drain and pat dry chickpeas with paper towels. On a rimmed baking sheet, toss to combine chickpeas, oil, paprika, pepper, and salt. Bake for 20 to 25 minutes, until lightly crisped.
Dressing: Combine all carrot ginger dressing ingredients in a blender until smooth. You may need to add a touch of water to make the sauce smoother, depending on your blender.
Assemble: To assemble, set out 4 to 5 storage containers. Evenly spoon in quinoa, chickpeas, tomatoes, and spinach. Drizzle dressing over the rice, or store in separate small containers for maximum freshness. When ready to eat, optionally reheat the chickpeas.
Store in an airtight container in the fridge for up to 5 days.