Looking for a vegetarian dish that ticks the protein box?
Or maybe you’d like to use those tins of chickpeas that have been lurking in the back of your cupboard for a while.
This roast vegetable and chickpea quinoa recipe uses two pots – one for the roast veggies and one for the quinoa – but everything ends up in one pot – magic!
That means you can easily scale this protein based vegetarian recipe and prep your lunch and dinner for the week as I’ve been prone to do lately.
Meal prepping saves so much time during the week when life is throwing everything it can at you that I’ve now actually fallen in love with it.
- 1 red onion, chopped
- 100g pesto
- 1 red bell pepper, chopped
- 2 carrots peeled and chopped into discs
- 250g small tomatoes, sliced
- 1 can chickpeas, rinsed and drained
- 1 tbsp coconut oil
- 4 cloves of garlic, minced
- 1 tsp mixed herbs
- 1 tsp rock salt
- 1 tsp ground black pepper
- 1/2 cup uncooked quinoa
- 1 cup water
How To Make Roast Vegetables And Chickpea Quinoa
Toss the coconut oil into a dutch oven on a low heat.
When the coconut oil has melted add the chopped onion, tomato, pepper and chickpeas, stirring.
Add the mixed herbs, salt and pepper, stirring.
Transfer to the oven and bake for 20 minutes then add the minced garlic and cook for a further 5 minutes.
Add the quinoa to the water in a saucepan and bring to a boil, cover and simmer for 15 minutes.
Once cooked fluff quinoa with a fork and transfer to a large bowl.
Add the quinoa to the roasted vegetables and stir in the pesto.