Quinoa with Garbanzo Beans and Roasted Cumin Vegetables

This dish is filling, fresh, and comforting. Lime juice adds an extra dimension to the seasonal roasted vegetables.

Serves: 2Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 2 parsnips, peeled and chopped
  • 1 small red onion, peeled and chopped
  • 3 Brussels sprouts, halved
  • 1 Tbsp. avocado oil
  • 1 tsp. cumin powder
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup red or white quinoa
  • 2 cups vegetable broth
  • ½ cup canned garbanzo beans, drained and rinsed
  • ¼ cup radicchio, sliced
  • 1 Tbsp. lime juice
  • ½ tsp. coarse sea salt

Directions

  • Preheat oven to 375°F. Toss vegetables with oil, cumin, salt, and pepper. Roast in a baking pan for 25 minutes, or until caramelized. Reserve.
  • Wash quinoa in a fine-mesh strainer. Place in a medium saucepan with vegetable broth. Bring to a simmer over medium heat, and cover. Reduce heat to medium-low, and simmer for 15 minutes. Turn the heat off, and let steam for 15 minutes. Fluff with a fork. Reserve.
  • Place the roasted vegetables and quinoa in a large bowl or on a platter with the garbanzo beans and radicchio. Drizzle lime juice over the bowl or plate and season with sea salt.

Recipe Information

Serves: 2

Ingredients

  • 2 parsnips, peeled and chopped
  • 1 small red onion, peeled and chopped
  • 3 Brussels sprouts, halved
  • 1 Tbsp. avocado oil
  • 1 tsp. cumin powder
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup red or white quinoa
  • 2 cups vegetable broth
  • ½ cup canned garbanzo beans, drained and rinsed
  • ¼ cup radicchio, sliced
  • 1 Tbsp. lime juice
  • ½ tsp. coarse sea salt

Directions

  • Preheat oven to 375°F. Toss vegetables with oil, cumin, salt, and pepper. Roast in a baking pan for 25 minutes, or until caramelized. Reserve.
  • Wash quinoa in a fine-mesh strainer. Place in a medium saucepan with vegetable broth. Bring to a simmer over medium heat, and cover. Reduce heat to medium-low, and simmer for 15 minutes. Turn the heat off, and let steam for 15 minutes. Fluff with a fork. Reserve.
  • Place the roasted vegetables and quinoa in a large bowl or on a platter with the garbanzo beans and radicchio. Drizzle lime juice over the bowl or plate and season with sea salt.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat14g
Saturated Fat1g
Cholesterol0mg
Sodium1960mg
Total Carbohydrate95g
Dietary Fiber16g
Sugars14g
Protein18g