Majority of the time, I'm looking for a fast lunch that can be put together on the fly. Because let's face it, I'm usually thinking about the "real" main meal of the day... supper! Oh yeah and dessert too.
However, as of late, I have been having tons of fun picking out fantastic lunches that I can put together quickly and that are reaping with as many healthy benefits that I can pack into one meal. Which is why salads of all sorts have been in my repertoire lately.
As we near the end of winter, our roasting days will be behind us until fall. I love the depth of flavor that roasting brings, so when I came across this salad that included roasted veggies, I was all game. Delicious, healthy and simple indeed. Enjoy!
Quinoa Salad with Chickpeas and Roasted Vegetables
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower, trimmed and cut into florets
1.5 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup quinoa
1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice
1 can chickpeas, rinsed and drained (I prefer to use beans I have soaked and cooked myself)
6 scallions, trimmed and thinly sliced
5 ounces baby greens
1. Preheat oven to 450 degrees. Place carrots, cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Transfer half the vegetables to a second baking sheet. Spread veggies on both sheets in a single layer and roast until browned and tender, 25-30 minutes, rotating halfway through roasting. Let cool to room temperature.
2. Meanwhile, cook quinoa according to directions.
3. Make dressing; In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.
4. In a large bowl, combine roasted veggies with quinoa, chickpeas, and scallions. Place baby greens on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to quinoa mixture and toss.
Source: Recipe adapted by Everyday Food Light