Ingredients:

  • 1 cup (185g) white or tri-color quinoa, thoroughly rinsed
  • 2 cups (475ml) water
  • 0.5 tsp sea salt
  • 1 large (300g) sweet potato, diced into 0.5-inch cubes
  • 1 medium (200g) zucchini, sliced into half-moons
  • 1 large (150g) red bell pepper, seeded and chopped into 1-inch pieces
  • 1 small (100g) red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp smoked paprika
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • 0.5 cup (82g) cooked chickpeas, drained and rinsed

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large mixing bowl, toss the diced sweet potato, zucchini, bell pepper, and red onion with extra virgin olive oil, cumin, coriander, and smoked paprika until evenly coated.
  3. Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 25 minutes, flipping with a spatula halfway through, until vegetables are tender and edges are caramelized.
  4. While vegetables roast, combine rinsed quinoa, water, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork to ensure a light, non-mushy texture.
  6. In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, fresh parsley, and lemon juice. Toss gently to combine and serve warm.