Quinoa Salad with Grilled Vegetables and Chickpeas

Method

1. 1

   Cook the quinoa in lightly salted boiling water for 15 minutes, then drain and let it cool slightly.

2. 2

   Slice the zucchini into rounds and the bell pepper into strips. Grill on a hot griddle for 3-4 minutes per side.

3. 3

   Halve the cherry tomatoes.

4. 4

   In a bowl, combine the quinoa, chickpeas, grilled vegetables and tomatoes.

5. 5

   Make the dressing: in a small bowl, whisk the tahini with the lemon juice, oil, salt and pepper. If it's too thick, add a tablespoon of water.

6. 6

   Dress the salad, toss well and garnish with chopped parsley.