Quinoa with roasted vegetables and chickpeas

Quinoa with roasted vegetables and chickpeas

Eat Right For Your Body Type
Lisa Linder

Quinoa is a wholegrain that has the highest amount of complete protein of any grain, making it invaluable in a vegetarian diet. It is light on the digestive system and suits everyone. This dish is a complete meal as quinoa has so much protein, but it can also be served as a side dish with chicken or fish (in which case leave out chickpeas). Can also be made with couscous or barley couscous.


Quantity Ingredient
3 large asparagus spears, woody parts discarded, sliced into 2 cm pieces
1/2 courgette, sliced into half-moon shapes
1 small red onion, peeled and sliced
1-2 tablespoons olive oil, (kapha 1 tablespoon, pitta 1⁄2 tablespoon, vata 2 tablespoons)
2 sprigs fresh thyme
freshly ground black pepper
80g quinoa, rinsed
1 1/4 tablespoons lemon juice
2 teaspoons raisins, (optional, but not for vata)
1 tablespoon pine nuts, lightly toasted, (not for kapha)
100g chickpeas, washed and cooked, (vata replace with cooked chicken or feta/goat's cheese)
3/4 teaspoon ground cumin
handful fresh parsley


  1. Preheat the oven to 200ºC. In a roasting pan, toss the vegetables with the oil and thyme and season. Place on the middle shelf in the oven and roast for 15–20 minutes or until soft.
  2. Meanwhile, cook the quinoa according to the packet instructions in stock or water. It will have slightly burst and be just soft. Drain well.
  3. Once the vegetables are done, spoon the cooked quinoa into the roasting pan. Add the lemon juice, raisins, pine nuts, extra drizzle of oil, chickpeas, cumin and chopped parsley. Stir well and adjust seasoning.
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