1/4 to1/2 red bell pepper, seeded and chunked
1 small carrot, diagonally sliced, slices halved lengthwise
2/3 cup broccoli florets
1/2 medium zucchini, diagonally sliced, slices halved lengthwise
2/3 cup crimini mushrooms, chunked
8-10 cherry tomatoes, halved
5 garlic cloves cut in chunks
1-2 sprigs fresh rosemary, chopped
2/3 of a 14 oz. can of chickpeas, drained
1 cup quinoa
2-3 Tblsp. tahini butter (more to taste)
3-4 Tblsp. olive oil
4-5 garlic cloves, crushed or finely minced
juice of 1/2 to 3/4 of a large lemon
1 tsp. cayenne pepper
2 Tblsp water
Rinse and drain the quinoa. Add 2 cups of water and bring to a boil. Reduce heat to a simmer until all of the liquid is absorbed.
For the sauce, mix the tahini, olive oil, garlic, lemon juice, cayenne and water in a small bowl. Set aside.
While the quinoa is cooking, sautee the onions and bell pepers in a large skillet on medium high heat for 2 minutes. Add the carrots and broccoli and sautee another minute. Toss in the zucchini, muschrooms, tomatoes and sautee until they start to soften. Stir in the garlic chunks, rosemary and chickpeas. Sautee for another minute until heated through. Veggies may be slightly carmelized, but should still hold their color. Turn off the heat.
If the burner is still hot, remove the pan from the heat source. Add the tahini sauce to the pan and stir untill mixed through. Serve over quinoa with cracked black pepper to taste. Enjoy!