Quinoa Bowl with Roasted Vegetables and Spicy Chickpeas (Vegan & Gluten Free)

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable stock
• 1 medium zucchini, diced
• 1 red pepper, diced
• 2 medium carrots, sliced thick
• 1 can (400g) chickpeas, rinsed and drained
• 2 tbsp olive oil
• 1 tbsp. smoked paprika
• 1/2 tsp cumin powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• Fresh chopped parsley for garnish (optional)

Preparation steps

1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water (or stock). Bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Prepare the vegetables and chickpeas: In a large bowl, combine the zucchini, red pepper, carrots and chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Toss well to coat.
4. Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.
5. Roast in the oven for 20-25 minutes, stirring halfway through cooking, until the vegetables are tender and lightly browned, and the chickpeas are crisp.
6. Assemble the bowls: Divide the quinoa cooked in two bowls. Garnish with roasted vegetables and chickpeas. Sprinkle with chopped fresh parsley if desired. Serve hot.