We love to make a big batch of this quinoa and leave it in the fridge to eat throughout the week. Protein packed with quinoa and chickpeas, enjoy this as-is, throw it in a pita, or add extra greens if you feel so inclined.
It should last up to 5 days in the fridge.
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01.
Start cooking the quinoa per package instructions.
02.
Make a dressing by whisking together the olive oil, lemon juice, tahini and garlic in a bowl. Add salt and pepper to taste. Set aside.
03.
In a dry skillet over medium heat, toast the pumpkin seeds or pepitas tossing occasionally to make sure they don't burn (about 3-4 minutes). Note: if using pepitas, they'll start to pop in the skillet (don't be alarmed 😱). Set aside.
04.
Once the quinoa is done cooking, drain off any excess liquid and combine with the chickpeas, chopped olives, spinach, parsley, cilantro and scallions.
05.
Mix in the dressing and top with toasted pepitas to serve. Add more salt & pepper if necessary.
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