Ingredients

• 100g quinoa
• 400g can chickpeas, rinsed and drained
• 1 large red bell pepper, cut into 3cm chunks
• 1 courgette (zucchini), cut into 1.5cm half-moons
• 1 red onion, cut into 2cm wedges
• 200g cherry tomatoes
• 100g fresh spinach
• 30ml olive oil (20ml for roasting, 10ml for dressing)
• 1 lemon, juiced
• 2 cloves garlic, minced
• 15g fresh parsley, chopped
• 10g fresh oregano, chopped (or 2g dried)
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (fan 180°C). On a large baking tray, combine the rinsed chickpeas, red bell pepper, courgette, red onion, and cherry tomatoes. Drizzle with 20ml of olive oil, season generously with salt and pepper, and toss to coat all ingredients evenly.
2. 2.Roast the vegetables and chickpeas for 25-30 minutes, or until the vegetables are tender and slightly caramelized, and the chickpeas are lightly crisp. Stir the mixture halfway through cooking to ensure even roasting.
3. 3.While the vegetables are roasting, prepare the quinoa. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a small saucepan, combine the rinsed quinoa with 200ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
4. 4.Remove the cooked quinoa from the heat and let it stand, covered, for 5 minutes. Then, fluff it gently with a fork. This step ensures the quinoa is perfectly light and separated.
5. 5.Prepare the lemon-herb dressing. In a small bowl, whisk together the remaining 10ml of olive oil, the freshly squeezed juice of one lemon, the minced garlic, chopped fresh parsley, and chopped fresh oregano. Season the dressing with a pinch of salt and pepper to your preference.
6. 6.Once the roasted vegetables are out of the oven, add the fresh spinach directly onto the hot baking tray with the roasted ingredients. Stir gently; the residual heat will quickly wilt the spinach, integrating it seamlessly into the mix.
7. 7.To assemble the bowls, divide the fluffy cooked quinoa evenly between two serving bowls. Top each bowl generously with the warm roasted vegetable and chickpea mixture. Drizzle the vibrant lemon-herb dressing over each bowl just before serving. Enjoy this nutritious and flavorful meal warm.

Nutrition Information

Why this recipe