Last summer I was obsessed with this combo of quinoa with roasted veggies and chickpeas served with tomatoes and cucumber. I’ve been craving and thinking about it ever since then!
Tomatoes and cucumbers are tasteless out of season so I haven’t had this delicious combo since last August. Thank god, they’re finally back in season.
This quinoa dish is packed full of protein and healthy carbs. I love a recipe with a little extra protein, which is what these chili and paprika roasted chickpeas add to the dish.
It takes about 40 minutes to come together. While your vegetables are roasting in the oven, cook the quinoa, chop the cucumber and tomatoes, squeeze the lime, set the table and get excited! It may seems like there’s a lot of components in this dish but I promise it’s super simple to make!
I hope you’ll love this quinoa dish as much as I do. It’s simple to make, taste delicious, looks beautiful, and almost too healthy. So a win all around.
It’s delicious on its own but also works great with grilled corn, falafels or burger patties.
I love feedback, so if you try this recipe, please leave a comment, rate it, or share it with me on instagram using the hashtag #themostlyhealthy 🙂
- 1 can (240 g)
- 1 tsp chili
- 1 tsp paprika
- Roasted vegetables
- 1 large carrot (100 g)
- 7 potatoes (500 g)
- 1/3 head broccoli
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp chili
- Salt & pepper
- 1/2 cup quinoa (90 g)
- 3/4 cup water
- Fresh vegetables
- 8 cherry tomatoes
- 1/3 cucumber
- 1 lemon, the juice
- Optional: fresh basil
Preheat oven to 185 degrees (355 Fahrenheit).
Rinse the chickpeas thoroughly and mix them with the spices and season with pepper. Spread them out on a baking tray aligned with parchment paper. Bake them for 30-40 minutes, or until the vegetables are done.
Chop the vegetables into bitesize pieces. Mix all of the spices and salt and pepper together in a small bowl. Mix about 2/3 of the spices with the carrots and potatoes and the remaining 1/3 with the broccoli.
Spread the carrots and potatoes out on a baking tray aligned with parchment paper, and bake them for 10-15 minutes. Place the broccoli on the same baking tray and bake for another 15 minutes or until the vegetables are cooked all the way through.
Meanwhile prepare the quinoa. Bring the water to a boil, add the quinoa and allow it to simmer for 12-15 minutes or until all the liquid has been absorbed.
Chop the tomatoes and cucumber into small pieces and mix them with lemon juice.
Once the vegetables and done, mix everything together in a large serving bowl, garnish with fresh basil and serve.