What you'll be getting:

Garbanzo Beans and Veggies with Quinoa

Per Serving

1/2 c garbanzo beans (tossed with herb seasoning sauce)

2 T herb seasoning sauce (sage, parsley, thyme, lemon thyme, avocado oil, nutritional yeast, lemon juice salt and pepper)

100 g veggies (zucchini, asparagus, onions, kale) 

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

Equipment needed: sheet pan and pot of water for quinoa

*How much water to use for quinoa: 1 serving- 1/2 c water, 2 servings- 1 c water, 3 servings- 1.5 c water, 4 servings- 2 c water

 

 

 

Preheat your oven to 420 degrees. 

When your oven has reached 420, you can start cooking the quinoa. Cook on medium heat, with a lid on the pot, for 15 minutes.

Spread out the veggies on a sheet pan. 

Put the veggies in the oven. Set a timer for 15 minutes. 

When there are 5 minutes remaining on the timer, add the chickpeas. 

Spread out the veggies and chickpeas so they will cook evenly. Return to the oven for the remaining 5 minutes. 

When your timer goes off the quinoa and veggies will be ready. 

Plate up the quinoa. 

Drizzle the herb seasoning sauce over the veggies and toss together. 

Top the quinoa with the veggies. From start to finish this dinner took just over 15 minutes. Enjoy!

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

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