Chickpea Quinoa Salad with Roasted Veggies

Chickpea Quinoa Salad with Roasted Veggies
Adapted from robinskey.com
Chickpea Quinoa Salad with Roasted Veggies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from robinskey.com

Ingredients

  • 3

    cups cooked Quinoa – 1 cup cooked with 2 cups water

  • 2

    cups cooked Chickpeas – if canned, use one 14 oz. can

  • 1

    small, or half a large, Fennel bulb

  • 2

    small to medium Zucchini

  • 1

    Red Pepper

  • 1/4

    cup Red Onion

  • 1/2

    cup Parsley, about half a bunch

  • 4 to 6

    sprigs Mint

  • 4 to 6

    sprigs Oregano, or 1/2 tsp dried

  • 1

    Lemon – juiced

  • 1/4

    cup Olive oil

  • 1 to 2

    Tbsp Agave or Honey

  • 1

    tsp Salt

  • Black Pepper to taste

Directions

Dice the fennel and zucchini. Place in a bowl and stir with one tablespoon olive oil to coat. Transfer to baking dish, sprinkle with a little salt and pepper and bake for about 40 minutes. Cook the quinoa. After the water has been absorbed and quinoa is cooked, remove from heat and cover pot with a tea towel. This will absorb excess moisture and make a fluffier quinoa. Chop the red pepper and onion. Remove any stems from herbs and chop up the leaves. Mix the dressing. Juice 1 lemon and add 3 tablespoons of olive oil, honey, salt and pepper to a bowl and whisk to combine. Add all ingredients to a bowl and stir to mix well. That’s it. It’s ready to serve. Makes approximately 8 cups.

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