Ingredients
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Method
Preheat the oven to 425°F.
Boil the quinoa like pasta with plenty of water in the pot, adding a teaspoon of turmeric for color and flavor. Simmer for 12 minutes and strain out the water. While the quinoa is still warm, spread in an even layer on parchment paper, this prevents it from getting mushy.
In a large mixing bowl, combine the vegetables, chickpeas, lemon juice, and seasoning. Mix well to evenly coat everything and place on two parchment-lined baking sheets. Roast for 30 minutes.
Prepare the dressing by adding all the to a bowl, whisking together, adding a couple splashes of water as needed. Skip this step if you're using a WYW dressing or sauce.
Once the vegetables and chickpeas are done roasting, combine in a large mixing bowl along with the quinoa and dressing. Toss well to evenly coat the vegetables.
Try this one warm or cold. Enjoy over a bed of greens or all on its own!
