If you still haven’t jumped on the quinoa bandwagon because you’ve been told it’s flavorless or bland, this salad makes for the perfect introduction. When this protein-packed grain is combined with the deep, rich flavors of roasted vegetables, roasted chickpeas, and herbed spices, you not only get great taste, but also incredible texture. And if you’re already a quinoa fan, this salad needs no introduction.
Preheat oven to 450 degrees Fahrenheit.
Drain soaked chickpeas and pat them dry. Spread chickpeas on a baking sheet covered with Gefen Parchment Paper, spray generously with olive oil spray and season.
Roast for about 45 minutes, until browned.
While the chickpeas are roasting, heat olive oil in a large saucepan.
Add peppers first, then zucchini, tomatoes, and broccoli.
Allow to sauté for about 20 minutes, then add spices and sauté for another 10 minutes, until vegetables are soft.
Bring one and three-fourths cups of water to a boil in a small pot.
Add the quinoa with salt and pepper.
Reduce flame and simmer for about 10 minutes, until all liquid is absorbed and quinoa is tender. Allow to cool.
Place fresh vegetables in a large bowl.
Add roasted vegetables (including sauce), chickpeas, and quinoa and mix.
The liquid from the sautéed vegetables serves as an adequate dressing, but if you like your salad more moist, add olive oil as desired.
If you want your salad dairy, feel free to add feta cheese and black olives. I omitted it from the original recipe because this amount of chickpeas provides an adequate amount of protein for one meal.