What you'll be getting:

Per Serving

125 g chickpeas with cranberry sauce (cranberries, caramelized onions, rosemary, thyme, garlic, salt, pepper, nutritional yeast, cane sugar) 

125 g veggies (cabbage, carrots, acorn squash, cauliflower tossed in gf soy sauce, lemon juice, avocado oil, ginger, garlic) 

1/4 c quinoa* w/ nutritional yeast, salt and pepper

 

 

*for every serving you will need 1/2 c water 

 

Equipment needed: 1 pan/pot for quinoa, lined sheet pan

Acorn Squash and Chickpeas with Quinoa

Preheat oven to 400. 

Dump all of the veggies onto the sheet pan. 

When the oven reaches 400, place the sheet pan in the oven . Set a timer for 10 minutes. 

Add the water to your quinoa. (1/2 c per serving) and simmer on a low-medium heat for 15 minutes with a lid on the pan/pot. I cooked on a 4. 

When the timer for 10 minutes finishes, pull the sheet pan and add the chickpeas. 

Stir everything together. Place back in the oven for another 10 minutes. 

When the quinoa time finishes, remove from the heat, but keep the lid on the pan/pot. You want it to keep steaming until the veggies are done. 

When the veggies are done you can plate the quinoa. 

Place the veggies on top of the quinoa. From start to finish this dinner takes 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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