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1. Rinse the quinoa in a fine-mesh sieve under cold water, then drain well.
0.8 cup quinoa,
1.5 cup water
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2. Combine the quinoa and water in a small pot, add a pinch of salt from the total, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
0.8 cup quinoa,
1.5 cup water,
1.2 tsp salt
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3. Turn off the heat, keep the pot covered, and let the quinoa steam for 5 minutes, then fluff with a fork and set aside.
0.8 cup quinoa
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4. Trim the ends from the French beans and cut any very long ones in half for easier eating.
250 g French beans
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5. Bring a few centimeters of water to a boil in a pot fitted with a steamer basket, add the French beans, cover, and steam until bright green and crisp-tender, 4 to 6 minutes, then transfer to a plate to cool slightly.
1.5 cup water,
250 g French beans
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6. Place the walnuts in a dry skillet over medium heat and toast, stirring often, until fragrant and lightly darkened, 4 to 5 minutes, then tip onto a board to cool and roughly chop.
0.5 cup walnuts
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7. In a bowl, whisk together the tahini, lemon juice, finely grated or minced garlic, maple syrup, ground cumin, a pinch of salt, and a pinch of black pepper until thick and smooth.
0.2 cup tahini,
0.2 cup lemon juice,
1 clove garlic,
1 tsp maple syrup,
0.5 tsp ground cumin,
1.2 tsp salt,
0.5 tsp black pepper
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8. Gradually whisk in the water for thinning, a tablespoon at a time, until the dressing is pourable but still creamy; adjust seasoning with more salt, pepper, or lemon juice to taste.
0.2 cup lemon juice,
3 tbsp water (for thinning dressing),
1.2 tsp salt,
0.5 tsp black pepper
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9. Finely chop the fresh parsley and fresh mint, then halve the cherry tomatoes.
0.2 cup fresh parsley,
0.2 cup fresh mint,
12 piece cherry tomatoes
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10. In a large bowl, combine the warm quinoa with the chopped parsley, chopped mint, lemon zest, olive oil, about half of the remaining salt, several grinds of black pepper, and the cherry tomatoes; toss gently and taste, adding more salt or pepper as needed.
0.8 cup quinoa,
0.2 cup fresh parsley,
0.2 cup fresh mint,
1 tsp lemon zest,
2 tbsp extra-virgin olive oil,
0.6 tsp salt,
0.5 tsp black pepper,
12 piece cherry tomatoes
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11. Slice the avocado just before serving and gently rinse and drain the chickpeas if using canned.
1 piece avocado,
1 cup chickpeas (cooked, drained)
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12. Divide the herbed quinoa among serving bowls, top with steamed French beans, chickpeas, toasted walnuts, and avocado, then drizzle generously with the lemony tahini dressing and finish with a sprinkle of red pepper flakes and any remaining black pepper and salt to taste.
0.8 cup quinoa,
250 g French beans,
0.5 cup walnuts,
1 piece avocado,
1 cup chickpeas (cooked, drained),
1.2 tsp salt,
0.5 tsp black pepper,
0.2 tsp red pepper flakes
