Roasted Veggie Quinoa

By Tonya_Speed

NUTRITION per serving: 521 Calories; 12g Fat; 22g Protein; 88g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 6 Vegetable; 2 Fat. Points: 11

Ingredients

• 1 pound carrots, sliced 3/4-inch thick on the diagonal
• 1 head cauliflower (about 3 pounds), cored and cut into florets
• 1 1/2 teaspoons ground cumin
• 3 tablespoons olive oil, divided
• Black pepper, to taste
• 1 1/4 cups water
• 1 cup quinoa
• 1 tablespoon grated lemon zest
• 1/2 cup lemon juice
• 1 (15-oz.) can chickpeas, drained and rinsed
• 6 scallions, thinly sliced
• 5 ounces baby arugula

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons of olive oil; season with pepper. Spread half of the vegetables on a second baking sheet; roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature. Meanwhile, in a medium saucepan, bring the water to a boil; stir in quinoa; cover, remove from heat and let stand until tender, 5 minutes. Fluff with a fork and set aside to cool, uncovered. In a small bowl, whisk together lemon zest, lemon juice and remaining oil; season to taste with pepper. In a large bowl, combine roasted vegetables with quinoa, chickpeas and scallions. Arrange arugula on a serving platter and drizzle with 1 tablespoon of dressing. Add remaining dressing to quinoa mixture and toss; serve over arugula.

SERVING SUGGESTION: Serve sliced tomatoes on the side.
GLUTEN FREE: Make sure chickpeas are gluten free.