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Beet + Chickpea Quinoa Bowl with Tahini-Lemon Sauce

BARRE3
16Ingredients
45Minutes
640Calories
Read Directions

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 2 beets (large, scrubbed clean and cut into ½-inch pieces)
  • 1 yellow onion (peeled and finely chopped)
  • 14 1/2 ounces chickpeas (drained and rinsed)
  • 4 cups spinach
  • 1 cup quinoa (uncooked)
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons tamari (low-sodium organic, gluten-free)
  • 1 1/2 tablespoons tahini (gluten-free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 2 teaspoons dijon
  • mustard
  • 2 garlic cloves (minced)
  • freshly ground pepper (to taste)
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    NutritionView More

    640Calories
    Sodium40% DV950mg
    Fat57% DV37g
    Protein31% DV16g
    Carbs21% DV64g
    Fiber44% DV11g
    Calories640Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol
    Sodium950mg40%
    Potassium870mg25%
    Protein16g31%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate64g21%
    Dietary Fiber11g44%
    Sugars5g10%
    Vitamin A60%
    Vitamin C40%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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