The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Winter Veggies with Chickpeas
Per Serving
1/2 c chickpeas (tossed in oil, salt, pepper, fines herbes, nutritional yeast)
200 g veggies (tossed in oil, salt and pepper)
1/4 c quinoa (2/3 c. of water per serving for quinoa)
2 T seasoning sauce (lemon juice, safflower oil, nutritional yeast, fines herbes, garlic, salt, and pepper)
Equipment needed: 1-2 sheet pans, 1 pot of water for the quinoa
Preheat oven to 435.
While you are waiting for your oven to heat up, put quinoa and 2/3 c water (per serving) in a pot. Start to simmer on a low heat. I cooked between 3 and 4. You want to simmer with a lid on the pot until the liquid has absorbed into the quinoa. It takes roughly 15 minutes.
When your oven reaches temp, place the veggies on a sheet pan. For 3-4 servings I suggest 2 sheet pans so the veggies don't get over crowded. Set a timer for 15 minutes.
When the timer goes off, turn the oven off. Add the chickpeas to the sheet pan. Set a timer for 5 minutes.
When the liquid from the quinoa has been absorbed, remove the pot from the heat and let it steam with the lid on. The mixture will not be completely dry, but will absorb the rest of the moisture as it sits.
When your veggies come out of the oven, drizzle half of the seasoning sauce on top and mix everything together.
Spoon the quinoa into a bowl, or onto a plate and top with the veggies After you have plated the quinoa and veggies, finish by drizzling the rest of the sauce on top of the dish. From start to finish this dinner takes less than 25 minutes. Enjoy!
