Roasted Vegetable Quinoa

• 1 cup cooked quinoa
• 1.5 cups chickpeas
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 1 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1/2 cup cooked onion (from half a small onion, diced)
• 1 tbsp olive oil
• 1 tsp dried herbs

• 2 cup cooked quinoa
• 3 cups chickpeas
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 2 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1 cup cooked onion (from half a small onion, diced)
• 2 tbsp olive oil
• 2 tsp dried herbs

• 3 cup cooked quinoa
• 4 1/2 cups chickpeas
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 3 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1 1/2 cup cooked onion (from half a small onion, diced)
• 3 tbsp olive oil
• 3 tsp dried herbs

• 4 cup cooked quinoa
• 6 cups chickpeas
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 4 cup cooked bell pepper (from about 1.5 cups raw diced)
• 2 cup cooked onion (from half a small onion, diced)
• 4 tbsp olive oil
• 4 tsp dried herbs

1. Heat the oven to 400°F and toss the chickpeas, broccoli, zucchini, bell pepper, and onion with the olive oil and dried herbs, then spread them in one layer with space between the pieces.
2. Roast at 400°F, 22 to 25 minutes, tossing once halfway, until the edges are browned and a fork slips into the broccoli stems easily.

   Start timer
3. Spoon the quinoa into a bowl as the base.
4. Pile the roasted vegetables and chickpeas over the quinoa, toss lightly, and serve.

• Calories872
• Protein38g
• Carbs134g
• Fat24g
• Fiber33g
• Sodium92mg

• Eating Well
• Inflammation
• A Healthy Weight

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