Quinoa Bowl with Roasted Chickpea & Vegetables
EntréeSalads, Middle Eastern
Contributed by, BMC's Teaching Kitchen
Roasted Vegetables >>> Chickpeas - 1 (15.5oz) can Radishes - ½ lb Brussel Sprouts Olive oil - 1 tablespoon Cumin - 1 teaspoon Salt - 1 pinch Pepper - 1 pinch Quinoa >>> Quinoa - ½ cup Water - 1 cup Mustard Dressing and Kale >>> Olive oil - ¼ cup Apple cider vinegar - 2 tablespoons Spicy mustard - 1 tablespoon Garlic - 1 clove Kale - 8-10oz
Preheat the oven to 400 degrees F.
Rinse the chickpeas using a colander and add them to a sheet pan.
Chop the brussel sprouts and radishes and put onto a sheet pan. Drizzle with olive oil and season with cumin. Roast with the chickpeas on a sheet pan for 30 minutes. Once cooked, sprinkle salt and pepper over the entire sheet pan.
While the vegetables and chickpeas are baking, pour 1/2 cup quinoa and 1 cup water into a saucepan. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat to low, stir, and cover with a lid. Cook for 15 minutes .
Make the mustard dressing by pouring olive oil, apple cider vinegar, and spicy mustard into a jar. Mince the garlic and add to the jar. Put on the lid and shake to mix.
Place the kale into a large mixing bowl. Pour the mustard dressing over the kale and massage.
Add the quinoa to the bowl of kale. Once the vegetables and chickpeas are cooked, add them to the bowl and mix until combined.