I love all things Fall. When the leaves start to change and I feel a slight chill in the air, I know it’s soon time for fuzzy sweaters, knee-high boots and delicious Fall meals.
I decided to try something new, and roast some new veggies I haven’t tried yet. I bought a parsnip and purple carrots, both new flavors for me, and I really enjoyed them. I also roasted some onions at the last 5 mins of cooking, on the same foil-lined baking sheet.
Here’s how I made this delicious roasted veggie and quinoa salad with chickpeas:
First you’ll need:
A good-quality cutting board you only cut veggies/fruits on
A good-quality knife to make things easier
A foil-lined baking sheet or tray (or you could spray it if you don’t mind the clean up)
2 large, organic regular carrots, peeled
1-2 large, organic purple carrots, peeled
1 parsnip bulb, peeled and then top and bottom trimmed so only a white bulb is left
1/2 a small, sweet onion
1/3 of an organic bell pepper or capsicum (I chose red for color and flavor, and they’re high in carotenoids that help save your eyes)
1 cup or so of your favorite kind of quinoa (I like tru roots sprouted or prewashed, and always rinse your quinoa like you do your rice if it’s not already)
1 bpa-free can of organic chickpeas
Some fresh, organic parsley and cilantro leaves to taste (rinse first)
1/2 a lemon or however much you have on hand but no more than half is needed
1-2 tablespoons of liquid aminos, coconut aminos or your fav sauce. I chose coconut aminos and they were delish!
Canola oil spray (EVOO turns carcinogenic at high temps)
Salt and Pepper (I prefer the pink Himalayan salt grinder and mixed peppercorns pepper grinder for better flavor and minerals)
Pre-heat your oven to 400 degrees.
Line your baking sheet or tray with foil and use non-stick spray like canola.
Start your water boiling for the quinoa as it instructs on the package, and feel free to add some broth for extra flavor, I added organic veggie broth and salt & pepper.
Get out your trusty cutting board and chef’s knife, and start chopping.
You’ll chop the parsnip into smaller chunks, the carrots into medallions and the onions and bell pepper into small squares (no need to be exact). Then finely chop your herbs.
Drain your chickpeas and rinse well, set aside.
Place the parsnip chunks and carrots on the baking sheet and place in the oven for 30 minutes if it’s finished preheating.
Once the timer goes off, add the bell pepper and onion the last 5 minutes, or you can leave them raw if you prefer – totally up to you.
Your quinoa should be done by now, so drain it and set aside.
Now it’s time to combine everything! Throw all the ingredients into the bowl and mix well, tasting to see what needs to be adjusted. It gets better over time too, as the ingredients continue to marry in the refrigerator.
I also made a slow-cooker, pumpkin curry chicken dish with just some simmer sauce from my local grocery store and some free-range chicken breasts. Lastly, I sauteed some of that pre-packaged kale and shaved brussels sprouts salad in some broth, liquid aminos and then added toasted sesame seeds on top.
This was such a yummy meal at work!
Feel free to use cilantro and/or parsley in your meals where you can, as they are great at removing heavy metals from the body – kind of like blood purifiers. And they make great garnishes for those Instagram pics!