Quinoa with roasted carrot, chickpeas & feta
Quinoa with roasted carrot, chickpeas & feta
733kcal Per person
22g Protein
100g Carbs
27g Fat
17g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 2 carrots
- ¼ cup chickpeas (41 g)
- ½ red onion
- 1 orange
- 1 slice ginger
- 1 clove garlic (5 g)
- 1 tablespoon honey (20 g)
- 1 teaspoon ground cumin (2 g)
- 1 tablespoon olive oil (15 ml)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Line a baking sheet with parchment paper.
- Cook the quinoa according to the instructions on the packaging until it's tender.
- Slice the carrots, rinse the chickpeas in a colander with cold water, drain them and pat them dry with kitchen paper. Cut the red onion into wedges. Place the carrot, chickpeas and red onion on the prepared baking sheet.
- Halve the orange. Squeeze the juice from one half into a bowl and set it aside. Peel the other half and slice it; set the slices aside. Grate the piece of ginger and press the garlic clove.
- Mix the orange juice with the ginger, garlic, honey, cumin powder, oil, pepper and salt.
- Pour the marinade over the vegetables and chickpeas on the baking sheet and toss to coat. Place the baking sheet in the preheated oven for 20 minutes.
- Serve the cooked quinoa with the roasted vegetables, add the orange slices and distribute the feta cheese over the dish.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Sprinkle some fresh parsley over the quinoa.
2. Also delicious with goat cheese instead of feta.
