Spiced Quinoa with Roasted Vegetables

Name: Spiced Quinoa with Roasted Vegetables
Cook time: 30 min
Yield: 4 servings
Ingredients: 30 ml olive oil divided; 4 g salt divided; 3 g ground cumin; 2 g smoked paprika; 1 g garlic powder; 1 g black pepper freshly ground; 300 g zucchini cut into 2 cm pieces; 180 g red bell pepper cut into 2 cm pieces; 120 g red onion cut into 2 cm wedges; 240 g canned chickpeas drained and rinsed; 500 ml water for simmering quinoa; 200 g quinoa rinsed well; 4 g salt divided; 15 ml olive oil divided; 30 ml lemon juice freshly squeezed; 15 g flat-leaf parsley chopped

This side uses quinoa cooked with bay, cumin, and garlic, then mixed with roasted fall vegetables and chickpeas for a substantial, grain-forward dish with bright lemon and parsley at the end.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

30 ml olive oil divided
4 g salt divided
3 g ground cumin
2 g smoked paprika
1 g garlic powder
1 g black pepper freshly ground
300 g zucchini cut into 2 cm pieces
180 g red bell pepper cut into 2 cm pieces
120 g red onion cut into 2 cm wedges
240 g canned chickpeas drained and rinsed
500 ml water for simmering quinoa
200 g quinoa rinsed well
4 g salt divided
15 ml olive oil divided
30 ml lemon juice freshly squeezed
15 g flat-leaf parsley chopped

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment if desired. In a bowl, toss the zucchini, bell pepper, red onion, and chickpeas with 30 ml olive oil, 4 g salt, cumin, paprika, garlic powder, and black pepper. Spread in a single layer. The vegetables are evenly coated and spread out with space between pieces.
Roast until the vegetables are browned at the edges and the chickpeas look lightly crisp, 20 to 25 minutes. Stir once halfway through. Edges are caramelized and the onion is softened.
While the vegetables roast, bring the water, quinoa, and remaining 4 g salt to a boil in a medium saucepan. Cover, reduce to low, and simmer until the water is absorbed, 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork. Quinoa grains are tender, translucent around the edges, and have little white tails.
Transfer the quinoa to a large bowl. Add the roasted vegetables and chickpeas, remaining 15 ml olive oil, lemon juice, and parsley. Toss gently to combine and taste for seasoning. Everything is evenly combined and glossy, with a bright lemon finish.
Serve warm or at room temperature. The quinoa is fluffy, the vegetables are browned, and the salad holds together without excess liquid.