You’ll find sweet slices of tomato, fresh mint, and a creamy turmeric dressing for a special finish. Quinoa is rich in protein and fiber, and also tastes great at room temperature, so feel free to pack up the meal for a day at the beach. Cook, relax, and enjoy!

What you’ll need:
1 cup white quinoa
1 English cucumber
1 15-oz can chickpeas
2 Tbsp Tahini
¼ tsp turmeric
¼ tsp ground cumin
¼ cup rice vinegar
3-4 oz campari tomatoes
¼ oz fresh mint
olive oil
coarse salt
freshly ground black pepper

Equipment:
fine-mesh sieve
small saucepan

Recipe steps:

1. Cook quinoa
   Rinse quinoa in a fine-mesh sieve. Transfer to a small saucepan and add 1½ cups water and a pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook until water is absorbed and quinoa is tender, 15–20 minutes. Keep covered and set aside.

2. Prep cucumbers
   Thinly slice cucumbers and place in a medium bowl. Add 2 tablespoons rice vinegar, 1 tablespoon oil, 1 teaspoon salt and toss to combine.

3. Prep chickpeas
   Preheat broiler with rack in highest position. Drain liquid from chickpeas and dry on a paper towel. Transfer to a rimmed baking sheet, toss with 1 tablespoon oil, and season with ¼ teaspoon salt and several grinds pepper.

4. Broil chickpeas
   Broil chickpeas, shaking sheet halfway through, until golden and crispy, about 8 minutes.

5. Make dressing
   Add tahini, turmeric, cumin, remaining 2 tablespoons vinegar, 2 tablespoons oil, and 2 tablespoons water in a small bowl; season with ¼ teaspoon salt and several grinds pepper and whisk to combine.

6. Build bowls
   Slice tomatoes and season lightly with salt. Pick leaves from mint. Divide quinoa between bowls and top with cucumbers, tomatoes, and crispy chickpeas. Top with dressing and mint. Enjoy!

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