Pair quinoa with roasted vegetables to make a healthy side or a simple meatless meal. It’s easy! Just cook quinoa then toss with roasted tomatoes, chickpeas, onions, garlic and balsamic for a dish that is sure to become everyone’s favorite!
Preheat oven to 375 degrees. Line 1 or 2 large baking sheets with parchment paper.
Place 2 cups chicken stock and quinoa in a medium saucepan.
Bring to a boil, cover and cook for 15 minutes. Remove from heat and fluff with fork.
While quinoa is cooking, mix tomatoes, chickpeas and onion in a large bowl. Toss with olive oil and season with salt & pepper.
Lay in single layer on baking sheet(s). Place garlic among vegetables.
Roast in oven 20-25 minutes or until chickpeas are crispy and tomatoes are browned.
Place all vegetables in a large bowl.
Cut up the roasted cloves of garlic and add to mixture for more intense flavor.
Add the cooked quinoa and toss all with balsamic vinegar, salt & pepper, a little more olive oil and any additional seasonings. I added oregano and chopped basil to mine.