Roasted Greek Veggies & Crunchy Chickpeas over Quinoa with Garlic Walnut Sauce

Print Recipe Add to Collection

No ratings yet

from Tiffany at eatathomecooks.com

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: to 8

Calories: 370kcal

Ingredients

For the seasoning mix:

2 tsp. salt
2 tsp. garlic powder
2 tsp. basil
2 tsp. oregano
1 tsp. black pepper
1 tsp. dill
1 tsp. marjoram
½ tsp. ground cinnamon
½ tsp. dried thyme
¼ tsp. ground nutmeg

For the veggies & chickpeas:

2 15 oz. cans chickpeas, rinsed & drained
1 Tbs. olive oil
3-4 zucchini
1 red bell pepper
1 medium red onion
1 cup tomatoes chopped
1½ cups dry quinoa
3 cups vegetable broth

For the garlic walnut sauce:

1 cup walnuts
½ cup water
¼ cup lemon juice
4 garlic cloves
1 Tbs. soy sauce

Instructions

Toss chickpeas with ½ Tbs. olive oil and ½ the seasoning mix.
Spread on a large baking pan and roast at 400° for 20-25 minutes.
Toss veggies with remaining ½ Tbs. olive oil and seasoning mix.
Spread on a large baking pan and roast at 400° for 20-25 minutes.
Bring the vegetable broth to a boil in a saucepan.
Add the quinoa and reduce heat to medium-low.
Simmer covered for 15 minutes.
Chop walnuts in a food processor.
Add remaining ingredients and blend until smooth
Scoop quinoa into a bowl or on a plate and top with veggies, chickpeas & walnut sauce.

Notes

Don't let the long list & steps deter you. This recipe is easy and pretty fast too! If you don't have a food processor or high-powered blender, you can skip the garlic walnut sauce, but it is so good!

Nutrition