Holiday Market High Protein (Printable)
Festive blend of roasted chickpeas, quinoa, and winter vegetables delivering a healthy protein boost.
# List of ingredients:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth
→ Legumes
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 2 cups butternut squash, peeled and diced
05 - 1 cup Brussels sprouts, trimmed and halved
06 - 1 small red onion, diced
→ Oils & Acids
07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
→ Spices & Herbs
09 - 1 tsp smoked paprika
10 - 1 tsp ground cumin
11 - 1/2 tsp ground black pepper
12 - 1 tsp sea salt
13 - 1/4 cup fresh parsley, chopped
→ Nuts & Seeds
14 - 1/4 cup toasted pumpkin seeds (pepitas)
# Steps:
01 - Preheat oven to 400°F.
02 - On a large baking sheet, toss butternut squash, Brussels sprouts, and red onion with 2 tbsp olive oil, smoked paprika, cumin, salt, and black pepper. Spread in an even layer.
03 - Add chickpeas to a separate section of the baking sheet and drizzle with 1 tbsp olive oil. Stir to coat.
04 - Roast vegetables and chickpeas for 25–30 minutes, stirring halfway through, until golden and tender.
05 - Meanwhile, combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork.
06 - In a large bowl, combine roasted vegetables, chickpeas, quinoa, lemon juice, and parsley. Toss gently to mix.
07 - Transfer to a serving platter and garnish with toasted pumpkin seeds.
# Expert Advice:
01 -
- You get that festive holiday feeling without the post dinner food coma that usually follows heavy sides
- The roasted chickpeas become impossibly crispy little nuggets that even self proclaimed vegetable haters will keep popping
02 -
- The chickpeas need their own space on the baking sheet or they will steam in the vegetable juices instead of getting crispy
- Letting the quinoa rest for 5 minutes after cooking makes it fluffier and less gummy when you toss everything together
03 -
- Spread your vegetables in a single layer with some space between pieces so they roast instead of steam
- Use the largest baking sheet you have or split between two sheets crowded pans equal soggy vegetables