Quinoa and Vegetable Bowl with Tahini Dressing

Tahini Dressing

• 100 g plain yoghurt
• 80 g tahini
• 40 g extra virgin olive oil
• 35 g freshly squeezed lemon juice
• 20 g water
• 1 garlic clove
• 1 Tbsp toasted sesame seeds
• 2 Tbsp maple syrup
  or honey
• 1 tsp ground cumin
• 2 pinches ground cayenne pepper (optional)
• ½ tsp fine sea salt plus extra to taste
• 2 pinches ground black pepper plus extra to taste

Quinoa, Chickpeas and Vegetables

• 200 g quinoa rinsed
• 400 g water
• ½ vegetable stock cube (for 0.5 l) crumbled
  or ½ tsp vegetable stock paste, homemade
• 240 g tinned chickpeas rinsed, drained (1 x 400 g tin)
• 8 pitted dates
• 200 g sweet potatoes peeled, thinly sliced (3 mm)
• 200 g broccoli cut in small florets
• 200 g cherry tomatoes halved