Recipe of the Month
Tip: Make sure your chickpeas are thoroughly dry before roasting. Drain, rinse, then dry on a towel, on the counter-not the fridge. Also, make sure you have all the ingredients. The second time I made this recipe, I realized I had no lime or Greek yogurt, and it wasn't as good.Ingredients:
- 1 15-oz. can low-sodium chickpeas, drained, rinsed & dried.2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)
- 2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
- 1 red onion, sliced (1 cup)
- ¼ cup olive oil, divided
- 1¾ teaspoons kosher salt, divided
- 1 cup Quinoa (Orig. recipe used farro. Farro is not gluten free but also a good source of protein).
- 1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
- 1 avocado, sliced
- Fresh cilantro leaves, for serving
- ¾ cup plain Greek yogurt
Step 1: Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 25 to 40 minutes. (Depends on your oven).
Step 2: Meanwhile, prepare quinoa according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.
Step 3: Add roasted squash mixture to quinoa. Divide squash & quinoa mixture between 4 bowls. Top with sliced avocado, and cilantro.Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with quinoa bowls for dolloping.
Adapted from recipe by Robbie Melvin at RealSimple.com. Photo by Caitlin Bensel.
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