A couple facts for ya’ll on life lately:
- It’s been a hella cold winter here in Calgary, like frigid.
- It’s also that time of year when everyone’s trying to eat more salads and whatnot.
- It’s too cold for salad. Truth.
- This warm Roasted Vegetable Quinoa Salad is getting me through… no joke.
It’s toasty, herby, warm, and did I mention it’s still technically a salad? Plus, it’s warm. Oh right, I said that already.
It’s also sure to fit whatever new year new you plan you’ve made for yourself. Or maybe you’re an eat healthy all year ’round kinda person and it’s sure to fit that plan as well! Quinoa, chickpeas, veggies and herbs: doesn’t get much healthier or filling than that!
Chickpeas are high in protein and fibre, and are a good source of calcium, iron, and magnesium! The high fibre in legumes like chickpeas can help balance blood sugar and help diabetics keep their levels under control. It also aids in lowering cholesterol, helps with digestion, and can help lower blood pressure.
The coolest thing about legumes is that they have certain phytochemicals that have been shown to slow tumor growth and lower the risk for certain cancers like colon, breast, and ovarian. Plus, they’re a really cheap source of protein compared to meat! So be sure to, ya know, eat your beans with every meal and such.
I’m positive you’ll like this! I love the addition of the lemon juice and fresh parsley, but it’s still delish without it so if you don’t have any fresh parsley on hand, don’t panic. And feel free to play around with whatever veggies you have at the moment. Enjoy!
| Roasted Vegetable Quinoa Salad | | Print |
- 1½ cups cooked quinoa (about ¾ cup uncooked)
- 1 14 oz. can chickpeas, cooked and drained
- 1 zucchini, diced small
- 1 red bell pepper, diced small
- ½ a red onion, diced small
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- generous pinch of black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Additional tablespoon of olive oil (optional)
- 2 teaspoons of fresh lemon juice, about ¼ of a lemon (optional)
- Cook quinoa according to package directions. I like to salt the water for a more flavourful outcome.
- While quinoa is cooking, preheat oven to 400 degrees fahrenheit and line a large baking sheet with parchment paper.
- Drain and rinse chickpeas and add them to a large mixing bowl. Chop all vegetables and add them to the bowl as well.
- Add 1 tablespoon olive oil and the seasonings (salt, basil, oregano, onion powder, garlic powder, and pinch of pepper) to the bowl with the veggies and toss until evenly coated. Pour onto the lined baking sheet and bake for 20 minutes.
- Once the veggies and quinoa are done, combine them in a serving dish, add fresh parsley, lemon juice and additional olive oil if desired. Season to taste with salt and pepper, and serve warm.
Feel free to substitute other vegetables such as mushrooms, broccoli, or asparagus, however this may affect cooking time.
Great, thank you
Hi,
This sounds great. For clarification, do I cook 1.5 cups of quinoa. I believe it typically doubles or triples when cooked. Or do I cook 3/4 of a cup to end up with 1.5 cups.
Thanks so much
Oh good call, that is a bit confusing how I’ve worded it! I’ll update it now. But yes, the end salad should have 1.5 cups cooked quinoa, so you’ll need to cook about 3/4 cup! Hope you like it, it’s definitely a go-to of mine!