How to make Roasted Vegetable Quinoa Salad with Chickpeas
Prep time: 15 minutes | Cook time: 30 minutes | Serves: 6
1 small eggplant, diced
1 small zucchini, diced
1 small yellow summer squash, diced
½ cup grape tomatoes, halved
1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil, divided
⅓ cup packaged quinoa
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh garlic or 1 garlic clove, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 small zucchini, diced
1 small yellow summer squash, diced
½ cup grape tomatoes, halved
1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil, divided
⅓ cup packaged quinoa
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh garlic or 1 garlic clove, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 Preheat
the oven to 425°F. Line a 9-by-13-inch baking sheet with
2 Spread
the eggplant, zucchini, yellow squash, tomatoes, and chickpeas
3 Bake
for 30 minutes, stirring once halfway through. The finished
chickpeas will be firm and crispy.
chickpeas will be firm and crispy.
4 While
the vegetables and chickpeas are roasting, place the quinoa and
boil. Reduce the heat to low and cook for about 15 minutes, or until all
liquid has absorbed. Remove the pan from the heat and fluff the quinoa
with a fork. (Otherwise, make the quinoa according to the package
instructions.)
boil. Reduce the heat to low and cook for about 15 minutes, or until all
liquid has absorbed. Remove the pan from the heat and fluff the quinoa
with a fork. (Otherwise, make the quinoa according to the package
instructions.)
5 In
a small dish, whisk together the lemon juice, garlic, and remaining 2
6 In
a large serving bowl, combine the quinoa, roasted vegetables with chickpeas, and dressing. Gently stir
to combine. Serve and enjoy!
Per Serving (½ cup):
Calories: 200; Total fat: 9g; Protein: 7g; Carbs: 27g; Fiber: 8g; Sugar: 4g; Sodium: 160mg
Calories: 200; Total fat: 9g; Protein: 7g; Carbs: 27g; Fiber: 8g; Sugar: 4g; Sodium: 160mg
