What you'll be getting:

Broccoli and Chickpeas with Quinoa

Per Serving

1/2 c chickpeas (tossed in lemon juice, grapeseed oil, salt, pepper, nutritional yeast, and fines herbes)

130 g veggies (broccolini, broccoli, purple kale, onions) 

1/4 c quinoa (with nutritional yeast, salt, pepper, fines herbes) 

1 oz seasoning sauce (lemon juice, grapeseed oil, salt, pepper, nutritional yeast, and fines herbes)

Equipment needed: oven safe pan with a lid, sheet pan

Preheat your oven to 400. 

Add 1/2 c of water (per serving) to the quinoa in an oven safe pan. If you don't have an oven safe pan, or if you would rather not roast the veggies in this warm weather, you can sautee the veggies and cook the quinoa on the stove top. 

Place the sheet pan, and quinoa pan, in the oven when it reaches 400 degrees. Set a timer for 15 minutes. 

Toss everything together and drizzle the sauce on top. From start to finish this dinner takes under 20 minutes. Enjoy! (It also tastes good cold the next day as a salad.) 

Toss the veggies together with the chickpeas so that everything is coated, then place on a sheet pan. 

When the timer finishes, remove the veggies from the oven. If not all of the liquid has been absorbed, let the quinoa cook for another 5 minutes or so. Larger batches will take a little longer. 

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

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