Good Morning all. I hope everyone is having a great day so far.
TGIF, am I right?
I’m pretty excited to get this weekend going. We don’t have much planned which is nice, other than helping my sister and her boyfriend move for a couple hours on Sunday, we are pretty much free. This means I’m going to be spending countless hours in my PJ’s watching trash TV. Which, by the way, I haven’t been doing very often lately, but sometimes you just need a day to do nothing.
As I promised, I made a vegetarian dish to put on the blog since Mr. Delish made his pact to only eat vegetables for a week. Unfortunately, that plan is falling by the wayside today since we are going to my parents for homemade turkey soup. Sooo excited.
I must say that turkey soup and turkey sandwiches are pretty much my favorite thing about thanksgiving. The dinner itself is great but its almost too much. There’s just so much going on that it is hard to enjoy each dish as much as you should.
Plus, I always feel like I’m in a food coma for the next 3 days. That’s almost never good.
Anyways, lets get to vegetables.
Mr. Delish is on a big Quinoa kick. Yes that is right. The burger king himself is obsessing over a grain. He reminded me at least 3 times to remember to buy more quinoa when I went to the store yesterday.
What is happening?
I think it all started when I made this and then just spiraled out of control after that. As usual he wanted me to make the same recipe over again, in which I replied “Arrggggg I can’t because then I can’t post it on my blog….why don’t you understand my liiiiffffeeee”
Just joking about the last part….sort of.
Since he needed the quinoa in his life, I made this easy dish full of roasted veggies, caramelized onion, honey vinaigrette and these aaaamazing oven roasted chickpeas.
I know, I am super behind the times on this one, I’ve seen it all over pinterest but I just discovered it now so give me a break, okay?
Roast em up and top them on a salad or just eat them plain cause they are just so damn good.
They’ll change your life, I’m just sayin’.
Oven Roasted Vegetable Quinoa with Crunchy Chickpeas:
Serves 4 as a main, 6 as a side
4 cups hot cooked quinoa (cooked according to package directions)
1 can (15oz) chickpeas
1/4 cup vegetable oil
1 tbsp cumin
1 1/2 cups chopped green beans
1 small zucchini, cut into cubes
1 yellow pepper, cut into cubes
1 tbsp butter
1 sweet onion, sliced thinly
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp honey
1 tbsp dijon mustard
1/4 cup chopped fresh parsley
Salt and pepper to taste
Preheat your oven to 400 degrees.
Drain and rinse the chickpeas and then pour them onto a non stick baking sheet. Drizzle with about 2 tbsp olive oil and then sprinkle on the cumin, and season with salt and pepper to taste. Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.
While the chickpeas are going, get a small pot of water boiling, and blanch the green beans for about 3-4 minutes until tender. Remove from the water and drain.
Add the beans, peppers and zucchini to another non stick sheet pan and pour on the remaining oil. Season to taste with salt and pepper and toss to coat. When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.
In a small pot over medium low, add the butter and melt until bubbly. Add the sliced onion and stir. Cook over medium low for 15-20 minutes until softened and caramelized. Set aside.
While the veggies are cooking, add the olive oil, vinegar, honey and dijon into a mason jar, season to taste with salt and pepper and screw on the lid tightly shake it up until it is all combined and set aside, do not refrigerate.
Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size. The other vegetables should be cooked through and beginning to brown a bit. If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.
In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion, and chopped parsley. Top with the roasted chickpeas and then pour on the dressing, you may not need all of it. Toss to coat completely and then serve hot with extra chopped parsley for garnish.