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QUINOA: Combine the quinoa, broth, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.
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PESTO: Combine the broth, tahini, lemon juice, basil, garlic, salt and pepper in a blender. Blend until smooth. Taste and adjust seasoning. Set aside.
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BEANS: Steam the green beans until tender, 4 to 5 minutes, using a steamer basket set in a large pot. Transfer to a bowl, toss with 1/3 of the pesto, and set aside.
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Heat the oil in a large skillet over medium-high heat. Add the chickpeas and thyme. Cook, stirring occasionally, until they begin to brown, about 3 minutes. Add the almonds and continue to cook until golden, about 3 more minutes. Remove from heat and stir in the salt, paprika, and cayenne.
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SALAD: Combine the romaine, tomatoes, and onion with 2 ta- blespoons of pesto in a large bowl and toss to mix. Divide the salad, quinoa, green beans, and chickpea mixture among four bowls, keeping the ingredients relatively separate so diners can combine them as they desire. Serve with the remaining pesto.