I wasn’t going to post this because it’s more of a concoction than a recipe, but my husband convinced me that lots of people need something simple and healthy to throw together in a pinch and this is one of our “go to” meals.
This is the perfect meal to make when you have a crisper full of vegetables and no idea what to do with them. You can use any variation of vegetables you like and any spices you like. You can’t mess this up!
Once you wash, cut up and roast your vegetables and chickpeas, it comes together easily. Below is what I make again and again. Enjoy!
Small head- Cauliflower
Small head- broccoli
1- Bell Red pepper
1 can- Chickpeas, drained, roasted
Quinoa (2 cups cooked)
Pesto sauce (any kind, store bought or homemade)
Parmesan cheese (light sprinkling on top of veggies roasting)
Various spices (What I used is listed below) Remember, you can really use anything you like.
Make your quinoa according to package directions and set aside.
Toss all vegetables in a large mixing bowl with a good amount of olive oil, salt pepper, onion powder, garlic powder and parmesan cheese. Toss well with your hands.
Put those veggies in a roasting pan or casserole dish in a single layer and cook in the oven on 400 degrees for 50 minutes.
Drain chickpeas and toss with spices: cumin, curry, smoked paprika, chili powder and cayenne pepper.
Toss these in the oven too for about 30 minutes. Check after 20 minutes to prevent burning. Roll em around to get them crunchy. YUM!
When everything is done, scoop out some quinoa in individual bowls, top with your vegetables and chickpeas and mix.
Top with half an avocado sliced and drizzle with pesto sauce. Woot! I mean… Ommmmmm! 😉