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Simple, fresh ingredients make up this plant-based Vegetable Herb Quinoa Pilaf with Crunchy, Roasted Turmeric Chickpeas. It's a light, flavorful springtime dinner! | gluten-free, dairy-free, vegan, plant-based, egg-free, nut-free | Nutrition to Fit

Vegetable Herb Quinoa Pilaf with Roasted Turmeric Chickpeas

Simple, fresh ingredients make up this plant-based Vegetable Herb Quinoa Pilaf with Crunchy, Roasted Turmeric Chickpeas. It's a light, flavorful springtime dinner!

free from: gluten, dairy, eggs, tree nuts, peanuts, shellfish, fish, soy

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 492 kcal

Ingredients

For the Turmeric Roasted Chickpeas:

  • 1 Tbsp avocado oil
  • 1 can garbanzo beans (drain, rinse, and towel dry)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp turmeric

For the Vegetable Herb Quinoa Pilaf

  • 1 c. quinoa
  • 2 c. water
  • 1/2 tsp salt
  • 1 Tbsp avocado oil
  • 1 zucchini
  • 2 carrots
  • 2 cups asparagus trimmed and chopped
  • 2 Tbsp lemon juice
  • 1/4 cup fresh parsley packed
  • 7-8 large fresh basil leaves
  • salt and pepper to taste
  • Optional: additional chopped herbs to garnish I used green and purple basil

Instructions

  1. Preheat oven to 425 degrees.
  2. To a baking sheet, add the rinsed and dried chickpeas, avocado oil, salt, pepper, and turmeric. Toss to combine.
  3. Roast for 25-30 minutes, or until golden brown, crisp, and crunchy.
  4. Meanwhile, rinse the quinoa in a fine mesh sieve under running cool water. Combine in a large, covered pot with water and salt, bring to a boil, and cook for 25 minutes, or until done.
  5. In a large cast iron or nonstick skillet, heat the avocado oil. Add the chopped vegetables and saute for 5-7 minutes or until all vegetables are tender.
  6. While vegetables are cooking, finely mince the fresh parsley and basil.
  7. To the cooked vegetables add the cooked quinoa, lemon, herbs, and salt and pepper to taste. Top the quinoa with the crunchy roasted turmeric chickpeas and any additional optional fresh herbs.
  8. Serve immediately and enjoy.
  9. Any leftovers may be refrigerated up to 48 hours in an airtight glass container.

Recipe Notes

The total amount of vegetables should be around 4 cups; you are welcome to substitute other types (please understand nutritional information will vary with any substitutions).

Can substitute any other high-heat oil for avocado oil.

Can substitute other whole grains for quinoa (i.e. brown rice, millet, buckwheat, farro, etc.); amend the cooking time for quinoa to cooking time specified by your whole grain's package.

Can substitute broth for water and salt in cooking the quinoa (nutritional info will vary).

Nutrition Facts
Vegetable Herb Quinoa Pilaf with Roasted Turmeric Chickpeas
Amount Per Serving (0 g)
Calories 492 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 480mg21%
Potassium 1023mg29%
Carbohydrates 75g25%
Fiber 15g63%
Sugar 9g10%
Protein 20g40%
Vitamin A 6080IU122%
Vitamin C 23.6mg29%
Calcium 123mg12%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.