Roasted Vegetable Quinoa Pilaf

• 1 cup cooked quinoa
• 2 cups chickpeas, drained and rinsed
• 1.5 cups cooked sliced zucchini (from about 2.25 cups raw)
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1/2 cup cooked diced bell pepper (from about 3/4 cup raw)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried herbs

• 2 cup cooked quinoa
• 4 cups chickpeas, drained and rinsed
• 3 cups cooked sliced zucchini (from about 2.25 cups raw)
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 1 cup cooked diced bell pepper (from about 3/4 cup raw)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried herbs

• 3 cup cooked quinoa
• 6 cups chickpeas, drained and rinsed
• 4 1/2 cups cooked sliced zucchini (from about 2.25 cups raw)
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 1 1/2 cup cooked diced bell pepper (from about 3/4 cup raw)
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 3 tsp dried herbs

• 4 cup cooked quinoa
• 8 cups chickpeas, drained and rinsed
• 6 cups cooked sliced zucchini (from about 2.25 cups raw)
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 2 cup cooked diced bell pepper (from about 3/4 cup raw)
• 4 tbsp olive oil
• 4 tbsp lemon juice
• 4 tsp dried herbs

1. Heat the oven to 425°F.
2. Toss the zucchini, carrot, bell pepper, and chickpeas with the olive oil and dried herbs and spread them on a tray in one layer.
3. Roast at 425°F, 20 to 25 minutes, stirring once, until the edges are browned and a fork slips easily into the carrot.

   Start timer
4. Spoon the cooked quinoa into a bowl as the base and pile the roasted vegetables and chickpeas on top.
5. Finish with the lemon juice, toss lightly, and serve warm.

• Calories975
• Protein41g
• Carbs150g
• Fat26g
• Fiber35g
• Sodium122mg

• Eating Well
• Gut Health
• A Healthy Weight
• Mood Support

🤖 That link pays me sometimes. I'm a robot, not a saint. No spam, unsubscribe anytime. Talk to your doctor.