Quinoa Veggie Bowls with Tahini Dressing

Ingredients

• ¼ cup (60 mL) tahini
• 1 tbsp (15 mL) freshly squeezed lemon juice
• ½ small clove garlic, minced
• 1 tsp (5 mL) honey
• ½ tsp (2.5 mL) ground cumin
• 3 tbsp (45 mL) hot water
• 2 tbsp (30 mL) red wine vinegar
• 1 tsp (5 mL) white sugar
• Pinch kosher salt
• ½ small red onion, peeled and very thinly sliced
• 2 cups (500 mL) cooked quinoa, at room temperature
• ½ cup (125 mL) canned chickpeas, rinsed and drained
• 2 tbsp (30 mL) chopped parsley
• 1 tsp (5 mL) grated lemon zest
• 1 tbsp (15 mL) olive oil
• ¼ tsp (1.25 mL) each kosher salt and pepper
• 3 eggs
• 2 baby bok choy, sliced into thin ribbons
• 2 mini cucumbers, chopped
• 1 small carrot, peeled and sliced into thin matchsticks
• 14 cherry tomatoes, halved
• 2 radishes, thinly sliced