This recipe was born out of an early fall craving for roasted veggies that could be the star of a dish instead of just another side. It borrows a few elements from the Creamy Chickpea Salad recipe where you can find instructions for making the tahini dressing and roasted chickpeas.
Though Quinoa is technically a seed and not a grain we’re still calling this one a grain bowl. Quinoa is high in protein with 6 grams/ cup so layering it with the chickpeas makes for a filling meal. You can use any type of quinoa you like, though I prefer a multi-colored blend because the black and red seeds give this dish a heartier base in both texture and flavor. Makes enough for 4-6 servings (perfect for lunches), but you can easily cut the recipe in half.
QUINOA GRAIN BOWL
- 1 cup quinoa
- 1 medium cauliflower
- 2 fennel bulbs
- 3 medium carrots
- Roasted Chickpeas (see Creamy Chickpea Salad for recipe)
- Tahini Dressing (see Creamy Chickpea Salad for recipe)
- Optional: fresh herbs, squeeze of lemon.
Preheat your oven to 425F. Cut the cauliflower into florets, cut the carrots lengthwise and then into thirds, and cut the fennel bulb in half and then each half into quarters. Toss all the veggies with olive oil and a generous amount of salt. Spread on a baking sheet and place in the middle rack for 40-45 minutes, tossing them halfway through. You can add the chickpeas to the top rack and roast at the same time.
While the veggies are roasting combine the quinoa with 2 cups water. Bring to a boil, reduce heat to a simmer and cook covered for 15 minutes. Remove lid and fluff with a fork when done.
To assemble put a scoop of quinoa in a bowl, add some of the roasted veggies, top with roasted chickpeas and add desired amount of dressing. To brighten up the bowl add a squeeze of lemon and some fresh herbs.