Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Serves:
2
Ingredients:
- 2 cups (8 ounces) beets, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch asparagus, trimmed
- 1 cup dry quinoa
- 2 cups water
- 1 cup canned chickpeas, drained and rinsed, or 1 cup cooked chickpeas, drained
- Balsamic vinaigrette dressing, optional, for serving
Method:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper and add beets, oil, salt and pepper, and toss to coat.
2. Roast beets for 10 minutes. Add asparagus, and roast until vegetables are tender, an additional 10 minutes.
3. Meanwhile combine quinoa and water in a small saucepan over medium heat, bring to a boil. Reduce heat to low and simmer until all liquid is absorbed, about 15 minutes. 4. Divide quinoa evenly among serving bowls. Top each evenly with beets, asparagus and chickpeas.
5. Drizzle with balsamic vinaigrette and toss lightly. Serve warm or chilled.
