Winter Veg Loaded Quinoa With Garlic & Balsamic Chickpeas
Healthy vegan meets indulgent comfort in this gorgeous dish. Warm quinoa, beautifully roasted winter veg, soft warm chickpeas cooked in garlic and balsamic vinegar, all served with a black garlic balsamic vinaigrette. Who knew healthy food could taste so bloody brilliant?P.S. Don't worry if you don't have black garlic - it can be replaced by roasting ordinary garlic with your veg.
Equipment
- 1 Large roasting pan
- 1 Sieve
- 1 Jam jar / bottle / jug For the dressing
- 1 Medium saucepan with lid
- 1 Saute pan / frying pan / sauce pan Whatever you have
Ingredients
For the roasted winter veg
- 500 g Butternut squash Peeled and chopped into 1 x 2 cm pieces
- 500 g Swede Peeled and chopped into 1 x 1.5 cm pieces
- 400 g Red onions Peeled & quartered
- 1 tsp Light olive oil
For the quinoa
- 250 g Quinoa
- 500 ml Boiling water
- 1/2 each Vegetable stock cube
For the dressing
- 70 ml Light olive oil
- 35 ml Balsamic vinegar
- 3 large cloves Black garlic
- Salt & Pepper To taste
For the chickpeas
- 2 x 400 g Cans chickpeas Drained
- 1 tbsp Dressing
- 1-2 cloves Garlic
- 2 tbsp Balsamic vinegar
Instructions
Roasted veg
- Heat your oven to 210°C (electric) / 200°C (fan) / 400°F / gas mark 4. Put the butternut squash, swede and onion in a large roasting pan with 1 tsp light olive oil. Season with salt & pepper, toss the vegetables so they are evenly coated. Roast for 45 minutes, turning every 10 - 15 minutes. Cook until crisp and coloured on the outside and tender in the middle.500 g Butternut squash, 500 g Swede, 400 g Red onions, 1 tsp Light olive oil
- Note - if you don't have black garlic and are using normal garlic for the dressing, add the 3 large cloves of garlic to the roasting tin with your raw veg and roast with the veg for just 20 - 25 minutes, until soft.
Quinoa
- Put a medium saucepan on the hob on medium - high heat. Put the kettle on to boil the water for cooking.
- Pour the quinoa into a sieve and rinse under cold running water for around 30 seconds to 1 minute (this gets rid of the bitter dust that is usually on the quinoa).
- Add the quinoa to the saucepan with 500ml boiling water and 1/2 a vegetable stock cube. Stir. Pop the lid on top. When this has come to the boil reduce the heat to a medium heat, replace the lid and cook for roughly 20 minutes (checking regularly towards the end and reducing the heat if it is bubbling rapidly). When pretty much all of the liquid has been absorbed, remove from the heat and set aside.250 g Quinoa, 500 ml Boiling water, 1/2 each Vegetable stock cube
Dressing
- Peel the black garlic cloves and smoosh with the back of a knife until you have a paste (you can do this with a pestle and mortar if you prefer).70 ml Light olive oil, 35 ml Balsamic vinegar, 3 large cloves Black garlic, Salt & Pepper
- Add the garlic, oil, vinegar and a little salt & pepper to a jar / bottle, put the lid on top and shake until well combined. Check for seasoning and add a little more salt and pepper if it is needed.70 ml Light olive oil, 3 large cloves Black garlic, 35 ml Balsamic vinegar
Chickpeas
- Heat the chickpeas in a saute pan / frying pan over a medium - high heat along with 1tbsp of the dressing.2 x 400 g Cans chickpeas, 1 tbsp Dressing
- After about 5 - 10 minutes, when the chickpeas are hot, add the garlic and fry for 2 minutes, while stirring regularly.1-2 cloves Garlic
- Add the balsamic vinegar and cook for 1 minute. Remove from the heat and reserve until needed.2 tbsp Balsamic vinegar
- Serve the quinoa, roasted veg and chickpeas as you desire (either portioning out per person or on a large platter) and drizzle with dressing.