Transform bland quinoa into a delicious complete meal by roasting it until crispy and nutty, then tossing with herb-infused roasted vegetables and marinated chickpeas in a bright pomegranate-molasses vinaigrette. Top with toasted almonds and customize with optional additions like vegan feta, avocado, pickled vegetables, or fresh herbs.
fresh vegetables such as fennel, asparagus, and snap peascustomize by season: summer (cherry tomatoes, corn), winter (Brussels sprouts, broccoli, cauliflower), fall (winter squash or pumpkin)1 lb
olive oilfor roasting vegetables and quinoa, plus for vinaigrette~3 tbspest.
black pepper
~½ tspest.
canned chickpeasdrained and rinsed~1 canest.
shallotdiced; alternatively use red onion1 medium
garlic clovesgrated or minced2
lemonzest and about 2 tbsp juice~1est.
fresh herbs such as flat-leaf parsley, basil, and fennel frondscustomize by vegetable: tomatoes with basil and dill, carrots with mintapproximately 1 cups
pomegranate molassesacts as the acid in the dressing; alternative: aged balsamic vinegar or champagne vinegar~1½ tbspest.
extra virgin olive oilfor dressing~3 tbspest.
red pepper flakesoptional, for heat¼ tsp
roasted almondsor use pistachios, toasted sunflower seeds, or pepitas for nut-free option~¾ cupsest.
pickled vegetables (optional)such as pickled onions, pickled cabbage, sauerkraut, or pickled chili peppers~½ cupest.
fresh raw vegetables (optional)such as finely diced cucumber or golden cherry tomatoes~1 cupest.
Steps
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1
Rinse 1 cup of quinoa thoroughly under cold water to remove the natural bitter coating.
2
Bring 1.25 cup of water to a gentle simmer in a pot, add a pinch of salt, then add the rinsed quinoa. Reduce to low heat and simmer for 12 minutes until water is absorbed and quinoa is tender.
3
While quinoa cooks, prep vegetables by season. Cut asparagus into 1-inch pieces, slice fennel crosswise into 1/3-inch slices, and leave snap peas whole. Save the feathery fennel fronds to use as fresh herbs later.
4
Transfer vegetables to a sheet pan, toss with olive oil, salt, and black pepper. Avoid overcrowding so vegetables roast rather than steam.
5
Check the quinoa after 12 minutes—water should be absorbed and grains tender. Spread on a baking sheet to dry out excess moisture and prevent clumping.
6
Once quinoa has cooled slightly, toss with olive oil, salt, and pepper. Place quinoa on upper third of oven and vegetables on lower rack. Roast at 425°F for 20–25 minutes.
7
After 15 minutes, toss the quinoa to prevent edges from burning, but leave vegetables undisturbed to brown nicely. Continue roasting for about 10 more minutes.
8
Drain and rinse canned chickpeas. In a bowl, combine diced shallot, minced garlic, lemon zest, 2 tbsp lemon juice, fresh herbs (parsley, basil, fennel fronds—about 1 cup), pomegranate molasses, extra virgin olive oil, salt, black pepper, and 1/4 tsp red pepper flakes for the vinaigrette.
9
Add drained chickpeas to the vinaigrette and let marinate for about 10 minutes to absorb the flavors.
10
Prepare roasted almonds (or pistachios, toasted sunflower seeds, or pepitas). If using raw almonds, toast them in a skillet or oven first.
11
Optional: Prepare any mix-ins you'd like such as vegan feta, avocado, pickled vegetables (onions, cabbage, sauerkraut, chili peppers), or fresh vegetables (diced cucumber, golden cherry tomatoes).
12
When quinoa and vegetables are done roasting (golden brown and crunchy), remove from oven. Add roasted vegetables to the marinated chickpeas.
13
Gently toss together the roasted quinoa, roasted vegetables, marinated chickpeas, and toasted almonds. Fold in any optional mix-ins.
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