INGREDIENTS
3/4 cup
quinoa
3 cups
brussel sprouts
3 cups
carrots
15 oz
canned chickpeas
1 medium
red onion
1 tbsp
oil
3/4 tsp
salt
1/4 tsp
black pepper
1/4 tsp
garlic powder
1/4 tsp
paprika
1 serving
italian herb mix
1/2 cup
tahini
1
juice of lemon
1 small clove
garlic
1/4 cup
water
1 serving
salt