Veggie Quinoa Salad

Cook once, eat three times with this easy, delicious and quick meal prep for the week.

Ingredients:

• ½ courgette (sliced and halved)
• 1 red onion (cut into chunks)
• ½ red pepper (cut into chunks)
• ½ yellow pepper (cut into chunks)
• 2 tablespoons extra-virgin olive oil
• 1 can of chickpeas (drained and rinsed)
• ½ teaspoon garlic granules
• 160g dried quinoa
• 400ml vegetable stock
• Juice from 1 lemon 2 tablespoons tahini
• Salt
• Chopped fresh parsley to garnish
  
  Method:

1. Preheat the oven to 180c and line two baking trays with parchment paper.
2. Scatter the veggies onto one, and the chickpeas onto another. Drizzle ½ tablespoon of olive oil over each pan and toss the chickpeas in the garlic granules.
3. Place both trays into the oven to roast for 25 minutes.
4. Meanwhile, cook the quinoa in the vegetable stock on medium heat for 15 minutes stirring every 5 minutes.
5. Prepare the dressing by combining the lemon juice, the remaining tablespoon of olive oil, tahini and a generous pinch of salt.
6. Load the bowls up with the cooked quinoa, veggies and chickpeas. Combine and drizzle over the dressing.

Finish by adding some fresh parsley.