What you'll be getting:

Roasted Fall Veggies with chickpeas and quinoa

Per Serving

5 oz chickpeas 

1/2 c mushroom broth 

1/4 c quinoa

200 g veggies, pre-oiled and seasoned

3 T seasoning juice

parsley for garnish

Equipment needed: Sheet pan with silpat or parchment paper, pan*

* Pan should have tight fitting lid.

Preheat oven to 425 degrees.

Lay out your veggies on a sheet pan. When the temperature reaches 425, place them in the oven and set the timer for 15 minutes. 

About 10 minutes after you put the veggies in the oven pour broth in a pan and bring to a boil on high heat. 

Add quinoa and lower to a medium heat, cover with a lid. 

When the timer goes off, pull veggies and add chickpeas to the sheet pan.

Pour seasoning juice over top of the veggies and slightly toss, to make sure they are evenly coated.

Return to oven for another 10 minutes.

When quinoa looks like it has absorbed all of the liquid, remove from heat. Keep the lid on the pan to continue cooking. 

After the 10 minute timer has gone off, remove veggies from the oven and remove lid from the quinoa.

Stir quinoa to fluff it up a bit. 

I like to plate the quinoa on the bottom and then top with the veggies and chickpeas. Top with a sprinkle of parsley. From start to finish this meal took 25 minutes. Enjoy. 

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

 541-360-2630