Ingredients: Quinoa, chickpeas, avocado, cherry tomatoes, cucumber, red cabbage, spinach, olive oil, paprika, tahini and lemon. Preparation: Cook the quinoa until tender, then leave it covered for a few minutes and fluff it with a fork. Toss the chickpeas with olive oil, paprika, salt and pepper, then roast at 200°C for 20–25 minutes until golden and crisp. Arrange the quinoa, spinach and chopped vegetables in a bowl, add the roasted chickpeas and sliced avocado, then drizzle with tahini mixed with lemon juice and a little water.
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