Ingredients
Scale
3/4 cup dry quinoa
8 mini red peppers, quartered, stems and seeds removed
1 small red onion, cut into wedges
1 can (15 oz) chickpeas, drained and rinsed
2–3 tbsp olive oil
Kosher salt
1/4 cup roughly minced fresh dill
1/4 cup roughly minced fresh parsley
Feta cheese, crumbled (optional, omit for vegan)
For the Dressing: 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1-2 tbsp agave nectar or maple syrup, 1/4 tsp kosher salt, 1/4 tsp cayenne pepper, 1/4 tsp garlic granules, 1/4 tsp ground cumin
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook quinoa: Rinse quinoa. In a medium pot, combine 3/4 cup quinoa, 1 1/2 cups water, and a pinch of salt. Bring to a boil, reduce heat to medium-low, partially cover, and cook for 10-12 min until water is absorbed. Turn off heat, cover fully, and let steam for 10 min. Fluff with a fork.
- Roast veggies: On the prepared sheet, toss peppers, onion, and chickpeas with 2-3 tbsp olive oil and salt. Spread out. Roast for 25-30 min until charred and crispy.
- Make dressing: In a jar, combine all dressing ingredients. Shake or whisk until emulsified. Taste and adjust seasoning.
- Assemble: In a large bowl, combine cooked quinoa, roasted veggies/chickpeas, fresh herbs, and optional feta. Pour over half the dressing and toss. Add more dressing and salt to taste. Serve warm.
Notes
- For meal prep, store components separately and combine just before eating.
- Ensure chickpeas are dry before roasting for maximum crispiness.
- The sweetener in the dressing balances the acidity; adjust to your preference.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian, Vegan Optional
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 480
- Sugar: 12g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg