Ingredients 

• 1 c cooked quinoa (⅓ cup uncooked)

• 1 c arugula

• 2 c chickpeas

• 4 large carrots peeled and cup into 1 inch pieces

• 2 c brussels sprouts cut in half

• 1 red onion cut into 1 inch pieces

• 2 large zucchini cup into 1 inch pieces

• 1 T olive oil

• Salt and Pepper to taste

• 2 T greek seasoning blend

• 2 T vegetable broth

 

Instructions:

1. Cook 1 cup of the quinoa as directed.

2. Combine all ingredients (with the exception of the cooked quinoa) on a sheet pan.

3. Roast for 15 minutes at 350 degrees. 

2. Serve roasted vegetables over quinoa and top with arugula and tahini dressing.