Korean Chickpeas, Carrots & Potatoes Over Quinoa

dried chickpeas (soaked overnight in warm water and 1 teaspoon baking soda)

red potatoes

carrots

sweet onion

cooked quinoa  (amount depends on how many you are serving as I like to make my quinoa fresh and this recipe makes a lot)

teaspoon  crushed red pepper

paprika

miso (I used chickpea miso or you can use mellow white miso)

tablespoons  Bragg Liquid Aminos or Tamari  (or soy sauce for non gluten free option)

mirin

tablespoons  maple syrup

tablespoons  rice vinegar

crushed garlic

sesame oil  (optional for taste or you can use toasted ground up sesame seeds in its place)

green onions (sliced)

sesame seeds