Roasted Chickpeas with Seasonal Veggies and Quinoa

Per Serving

150 g veggies (broccolini, delicata squash, cauliflower, carrots, tossed in lemon juice, fines herbes, avocado oil, salt, pepper and nutritional yeast) 

1/2 c chickpeas (tossed in same sauce as the veggies) 

1/3 c quinoa (with nutritional yeast, salt, pepper, and fine herbes)

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

Preheat the oven to 425

In an oven-safe pan (if you do not have an oven safe pan, you can simmer on the stove top at a low temperature, make sure to have a tight fitting lid.) add the quinoa and 1/2 c of water per serving. I prefer cooking the quinoa in the oven so I can just cook everything together in the oven. 

When 5 minutes remain on your timer, add the chickpeas. 

When the timer goes off, let the quinoa and veggies sit just for a minute or two so they can cool a bit before plating. Then spoon some quinoa out, and top with the veggies. From start to finish this dinner takes less than 25 minutes. Enjoy.

When your oven reaches 425, place your veggies on a sheet pan and put into the oven, place the pan with the quinoa next to it. Set a timer for 20 minutes. 

Return the sheet pan to the oven next to the quinoa for the remaining 5 minutes. 

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

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