Chickpea Quinoa Roasted Vegetable Salad
This is my most favorite lunch but it’s wonderful at any meal. It’s satiating and sustaining and so completely versatile.
1/2 cup cooked quinoa – I like tri-color quinoa but any is fine.
1/3 cup chickpeas – drained and rinsed
2 tbsp white balsamic vinegar – this adds a light, almost sweet flavor that complements the other salad components. Tip: Buy the good stuff for the best, natural flavor. Available at most specialty stores and olive oil shops. I like white balsamic as a salad dressing all by itself.
2 cups roasted vegetables – carrots, broccoli, cauliflower, Brussels sprouts, sweet potato, zucchini, butternut squash, red peppers, eggplant or any vegetables or combination of vegetables you like.
2 tbsp Happy Hummus (see separate recipe in Blog)
1) Mix quinoa, chickpeas, and white balsamic vinegar together in a bowl.
2) Top with roasted vegetables and hummus.
Can be served cold, room temp, or warmed. Serve over a bed of arugula or kale. Top with roasted sunflower seeds. A great lunch to bring to work. Enjoy.
The versatility in this recipe comes in making a batch of quinoa and lots of roasted vegetables and having them available to use as “leftovers”.
1) For quinoa, add 1 cup rinsed quinoa to boiling water and simmer covered for 14 minutes. Fluff with a fork.
2) For roasted vegetables, cut into bite-sized pieces and spritz with just a small amount of extra virgin olive oil – toss to coat – season with salt and pepper and roast at 400oF – for most vegetables this is about 15-20+ minutes – toss after 10 minutes and return to oven until tender and just golden brown. Rosemary and turmeric are also great additions to many roasted vegetables. Add towards the end of cooking, toss.
Store quinoa and roasted vegetables in the fridge. Quinoa can be stored for 3+ days and roasted vegetables for 5 days. Make lots and use in this and other recipes throughout the week.