Crispy Golden Quinoa Medley
A vibrant and crunchy grain bowl featuring toasted quinoa, roasted vegetables, and a zesty lemon-herb dressing.
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Ingredients
- 1 cup White Quinoa
- 2 cups Vegetable Broth
- 1 large Sweet Potato, diced
- 3 tablespoons Olive Oil
- 1 medium Red Bell Pepper, chopped
- 15 ounces Chickpeas, drained and rinsed
- 1/4 cup Fresh Parsley, minced
- 2 tablespoons Lemon Juice
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 pinch Salt and Black Pepper(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Toss the diced sweet potatoes and chickpeas with 2 tablespoons of olive oil, salt, pepper, and smoked paprika.
- 3
Spread the vegetables on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and chickpeas are slightly crispy.
- 4
While roasting, rinse the quinoa under cold water and place it in a pot with the vegetable broth.
- 5
Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 6
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and minced parsley.
- 7
Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl.
- 8
Fold in the roasted vegetables, chopped bell pepper, and the lemon-herb dressing before serving warm.
Nutrition per Serving
345
Calories
12g
Protein
52g
Carbs
11g
Fat
9g
Fiber
4g
Sugar
480mg
Sodium
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