Fireside High Protein Side (Printable)
Hearty, protein-packed side featuring roasted chickpeas, quinoa, and seasoned vegetables.
# List of ingredients:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
→ Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, chopped
05 - 1 small red onion, diced
06 - 2 cups baby spinach
→ Seasonings & Dressings
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Juice of 1/2 lemon
# Steps:
01 - Preheat the oven to 425°F.
02 - On a baking sheet, toss diced sweet potato, red bell pepper, and red onion with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, chili flakes, salt, and pepper.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Cook the quinoa according to package instructions, then fluff with a fork and set aside.
05 - In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil and cook the chickpeas for 5 to 7 minutes until lightly crispy; season with a pinch of salt.
06 - Reduce heat to low, add roasted vegetables and cooked quinoa to the skillet; stir in baby spinach and cook just until wilted, about 2 minutes.
07 - Drizzle lemon juice over the mixture and sprinkle with chopped parsley; toss gently to combine and serve warm.
# Expert Advice:
01 -
- It's genuinely filling without weighing you down, so you can eat seconds without regret.
- Everything comes together in one skillet, which means minimal cleanup and maximum time for conversation.
- The combination of crispy chickpeas and tender vegetables keeps your palate interested with every bite.
02 -
- Drying your canned chickpeas on paper towels is the secret to getting them crispy and not steamed in the pan.
- Adding spinach at the very end preserves its color and prevents it from becoming an unappetizing gray-green mush.
- Lemon juice is not optional, it's the thing that makes all the other flavors sing and feel complete.
03 -
- Add crumbled feta or goat cheese after plating if you want richness, or top with toasted pumpkin seeds for a vegan crunch.
- Swap the sweet potato for butternut squash or even regular carrots depending on the season and what's in your kitchen.