Electric Diet · https://electricdiet.com/lemon-herb-quinoa-roasted-vegetables
Lemon Herb Quinoa with Roasted Vegetables and Chickpeas
Fluffy quinoa tossed with sheet-pan roasted zucchini, red pepper, red onion, cherry tomatoes and chickpeas, dressed with lemon, garlic, olive oil and parsley. Good warm or cold.
Developed by the ElectricDiet team
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 servings
Ingredients
4 servings
- 1 cup quinoa, rinsed if not pre-rinsed
- 2 cups water
- 1 medium zucchini, cut into 3/4-inch pieces
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, left whole
- 1 can chickpeas, 15 ounces, drained, rinsed and patted dry (about 1 1/2 cups)
- 3 tbsp extra virgin olive oil, divided
- 2 garlic cloves, finely grated
- 3 tbsp fresh lemon juice, about 1 large lemon, plus its zest
- ½ cup fresh flat-leaf parsley, chopped
- ¾ tsp salt, divided
- black pepper, to taste
Method
- Heat the oven to 425°F. Wash the zucchini, bell pepper, tomatoes, lemon and parsley under running water.
- On a large rimmed sheet pan, toss the zucchini, bell pepper, onion, cherry tomatoes and chickpeas with 1 1/2 tablespoons of the olive oil, 1/2 teaspoon of the salt and some black pepper. Spread everything in a single layer.
- Roast for 22 to 25 minutes, stirring once halfway, until the vegetables are browned at the edges and the tomatoes start to burst.
- Meanwhile, bring the 2 cups of water and the remaining 1/4 teaspoon salt to a boil in a medium saucepan. Add the quinoa, return to a boil, then cover, lower the heat and simmer for about 12 minutes, until the water is absorbed. Take it off the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
- In a large bowl, whisk the lemon juice, lemon zest, garlic and remaining 1 1/2 tablespoons olive oil.
- Add the warm quinoa to the bowl and toss to coat. Add the roasted vegetables and chickpeas with any juices from the pan, then the parsley. Toss gently, taste, and add more salt, pepper or lemon juice if needed. Serve warm or at room temperature.
Food safety and storage
- Refrigerate leftovers in a covered container within 2 hours.
- We'd eat them within 3 to 4 days, the window USDA gives for refrigerated leftovers.
- Quinoa is naturally gluten-free. If you avoid gluten, choose a brand labeled gluten-free.
Nutrition per serving (estimate)
385 kcal · protein 13 g · carbs 53 g · fiber 10 g · fat 15 g · sugars 8 g · sodium 455 mg
Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.