Roasted Vegetable Quinoa
872
Calories
38g
Protein
134g
Carbs
24g
Fat
Quinoa piled with roasted zucchini, peppers, and red onion, finished with olive oil and herbs.
Kcal 872 · Protein 38 g · Carbs 134 g · $ 4.00 per serving
Protein 38g · Carbs 134g · Fat 24g
15 min
Prep
25 min
Cook
$ 4
Per Plate
872
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 1 cup cooked quinoa
- 1.5 cups chickpeas
- 1.5 cups cooked broccoli (from about 2 cups raw florets)
- 1 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 1 cup cooked bell pepper (from about 1.5 cups raw diced)
- 1/2 cup cooked onion (from half a small onion, diced)
- 1 tbsp olive oil
- 1 tsp dried herbs
- 2 cups cooked quinoa
- 3 cups chickpeas
- 3 cups cooked broccoli (from about 4 cups raw florets)
- 2 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 2 cups cooked bell pepper (from about 3 cups raw diced)
- 1 cup cooked onion (from half a small onion, diced)
- 2 tbsp olive oil
- 2 tsp dried herbs
- 4 cups cooked quinoa
- 6 cups chickpeas
- 6 cups cooked broccoli (from about 8 cups raw florets)
- 4 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 4 cups cooked bell pepper (from about 6 cups raw diced)
- 2 cups cooked onion (from half a small onion, diced)
- 4 tbsp olive oil
- 4 tsp dried herbs
- 6 cups cooked quinoa
- 9 cups chickpeas
- 9 cups cooked broccoli (from about 12 cups raw florets)
- 6 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 6 cups cooked bell pepper (from about 9 cups raw diced)
- 3 cups cooked onion (from half a small onion, diced)
- 6 tbsp olive oil
- 6 tsp dried herbs
- 8 cups cooked quinoa
- 12 cups chickpeas
- 12 cups cooked broccoli (from about 16 cups raw florets)
- 8 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 8 cups cooked bell pepper (from about 12 cups raw diced)
- 4 cups cooked onion (from half a small onion, diced)
- 8 tbsp olive oil
- 8 tsp dried herbs
Before You Start
Heat the oven to 400°F, line a baking sheet, rinse the chickpeas, and dice the vegetables the same size so they roast in the same time.
How To Make It
- Heat the oven to 400°F and toss the chickpeas, broccoli, zucchini, bell pepper, and onion with the olive oil and dried herbs, then spread them in one layer with space between the pieces.
- Roast at 400°F, 22 to 25 minutes, tossing once halfway, until the edges are browned and a fork slips into the broccoli stems easily.
- Spoon the quinoa into a bowl as the base.
- Pile the roasted vegetables and chickpeas over the quinoa, toss lightly, and serve.
Fix It: If the vegetables stay pale and soft, they were crowded on the pan; spread them out with more room and give them five more minutes to color.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 25 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories872
- Protein38g
- Carbs134g
- Fat24g
- Fiber33g
- Sodium92mg
Bonus Benefits
- Eating Well
- Inflammation
- A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Quinoa: complete plant protein and fiber, reported to keep you full without the crash.
Zucchini: water and fiber, reported to keep the plate light.
Quinoa: complete plant protein and fiber, reported to keep you full without the crash.
Zucchini: water and fiber, reported to keep the plate light.
Tools For This Recipe
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