Crispy Golden Quinoa Medley

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
• 0.25 cup Fresh Parsley, minced
• 2 tablespoons Lemon Juice
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Smoked Paprika
• 1 pinch Salt and Black Pepper(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Toss the diced sweet potatoes and chickpeas with 2 tablespoons of olive oil, salt, pepper, and smoked paprika.

3. 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. 4

   While roasting, rinse the quinoa under cold water and place it in a pot with the vegetable broth.

5. 5

   Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

6. 6

   In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and minced parsley.

7. 7

   Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl.

8. 8

   Fold in the roasted vegetables, chopped bell pepper, and the lemon-herb dressing before serving warm.