Beet + Chickpea Quinoa Bowl with Tahini-Lemon Sauce - barre3

Ingredients

• 1 Tbs. olive oil
• 2 large beets, scrubbed clean and cut into ½-inch pieces
• 1 yellow onion, peeled and finely chopped
• 1 14.5-ounce can chickpeas, drained and rinsed
• 4 cups spinach
• 1 cup quinoa, uncooked
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 Tbs. low-sodium organic tamari (gluten-free)
• 1 1/2 Tbs. tahini (gluten-free)
• 1 Tbs. rice vinegar
• 2 Tbs. water
• 2 tsp. grainy dijon-style mustard
• 2 garlic cloves, minced
• Freshly ground pepper, to taste