Name: Crispy Quinoa Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa (uncooked); 4 tbsp extra virgin olive oil (divided); null null asparagus (for Spring, trim ends and cut into one-inch pieces); null null snap peas (for Spring, keep whole); null null fennel (for Spring or Winter, cut bulb in half lengthwise, then crosswise into 0.33 inch slices (keep fronds for garnish)); null null sweet cherry tomatoes (for Summer, halved); null null winter squash (for Fall, any variety, thinly sliced or cubed); null null broccoli (for Winter, cut into small-to-medium florets); null null cauliflower (for Winter, cut into small-to-medium florets); null null brussels sprouts (for Winter, halved (quartered if large)); 1 can chickpeas (15-ounce/425g, drained and rinsed); 1 null shallot (medium, finely diced (or 0.25 cup / 30g finely diced red onion)); 1 null lemon (medium, zested + 2 tbsp juice (more juice for the end)); 1.5 tbsp pomegranate molasses ((or aged balsamic vinegar)); 1 handful flat-leaf parsley leaves ((1 cup / 16g) (or basil or dill, depending on vegetable used), chopped); 2 null garlic cloves (crushed with a press or grated finely); 1 tsp kosher salt (for marinating); null null black pepper (freshly cracked); 0.25 tsp red pepper flake ((optional for a touch of heat)); 0.5 cup roasted almonds ((70g) and/or pistachios, chopped (optional; for nut-free, use pepitas or sunflower seeds)); 0.5 cup vegan feta ((60g) crumbled); null null pickled onions (something pickled); null handful sweet cherry tomatoes (big, halved or quartered)

Instructions

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1

Bring water (1.25 cups) (300 mL) to a boil. Meanwhile, rinse the uncooked quinoa (1 cup) in a fine mesh sieve under cool running water.
2

Once the water is boiling, add the rinsed quinoa (1 cup) and a pinch of [kosher salt]. Reduce the heat to low and cook, covered, until the liquid has evaporated and [quinoa] is tender, about minutes (12). Open the pot and fluff with a fork. Transfer [quinoa] to a sheet pan and spread out in an even layer. Allow to cool somewhat.
3

Preheat the oven to 425ºF/218ºC. Arrange a rack in the bottommost and in the top third of the oven. Meanwhile, slice your [vegetables] (e.g., asparagus, snap peas, fennel, sweet cherry tomatoes, winter squash, broccoli, cauliflower, or Brussels sprouts).
4

Spread the [vegetables] out on a sheet pan in a single layer as much as possible. Drizzle with about olive oil (1 tbsp). Season with [salt] and [pepper] to taste. If the [quinoa] is not done yet, start on the [chickpeas] (step 8).
5

To the cooked [quinoa] on the other sheet pan, toss with olive oil (1.5 tbsp) and kosher salt (0.5 tsp). Mix with your hands to coat. Spread out with as little overlap as possible.
6

Roast the [quinoa] and [veggies]: Transfer the [vegetables] to the bottom rack and [quinoa] to the upper rack. After minutes (15), toss the [quinoa] (no need to toss [veggies]). Continue baking, checking the [quinoa] every minutes (5) until the [quinoa] is crispy and golden brown in spots and the [vegetables] are tender and browned in spots (they both should take about minutes (25)).
7

Meanwhile, in a large bowl, combine the chickpeas (1 can), shallot (1 medium), olive oil (1.5 tbsp), [lemon zest] and lemon juice (2 tbsp), pomegranate molasses (1.5 tbsp), flat-leaf parsley leaves (1 handful), cloves (2 garlic), kosher salt (1 tsp), [black pepper] to taste, and red pepper flake (0.25 tsp) if using. Toss well and set aside to marinate for minutes (10) or longer. Toss a few times.
8

Add the roasted [vegetables], toasted [quinoa], and roasted almonds (0.5 cup) to the marinated [chickpeas]. Gently toss. Crumble in the vegan feta (0.5 cup) if using and sprinkle with a pinch of [salt] and [pepper] to taste. Before serving, squeeze a little [lemon juice] on top if you have leftover lemon from the marinated [chickpeas].