Quinoa roasted vegetable bowl — Maghrebi — cook once, eat twice

Serves 4

Ingredients

• 3 cups cooked quinoa
• 4 cups vegetables for roasting
• 1 can (398 ml) chickpeas, rinsed
• 1/3 cup pumpkin seeds
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Prepare the grain component and keep it warm.
2. Cook the main ingredient with half the seasonings until safely cooked through.
3. Cook or blanch the vegetables just enough to keep their colour and a little bite.
4. Whisk the remaining seasonings with 2 tbsp water into a light sauce.
5. Divide among four bowls, spoon over the sauce, and serve right away.