Chickpea Quinoa Salad with Roasted Veggies

By vdub

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

Details

Servings 8
Adapted from robinskey.com

Preparation

Step 1

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.