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
Optional: additional chopped herbs to garnishI used green and purple basil
Instructions
Preheat oven to 425 degrees.
To a baking sheet, add the rinsed and dried chickpeas, avocado oil, salt, pepper, and turmeric. Toss to combine.
Roast for 25-30 minutes, or until golden brown, crisp, and crunchy.
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.
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.
While vegetables are cooking, finely mince the fresh parsley and basil.
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.
Serve immediately and enjoy.
Any leftovers may be refrigerated up to 48 hours in an airtight glass container.
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).