By Nathan Haskins
In a large skillet or pan, heat the olive oil over medium heat.
Add the cooked quinoa to the skillet and stir gently for about 2-3 minutes to warm it through.
Add the mixed roasted vegetables and roasted chickpeas to the skillet with the quinoa, stirring occasionally for another 3-4 minutes until everything is heated.
Season the mixture with salt and pepper, adjusting to taste.
Remove the skillet from heat and transfer the warm quinoa and vegetable mixture to a large serving bowl.
Drizzle the tahini-lemon dressing over the salad and toss gently to combine.
Garnish with freshly chopped parsley and serve warm.
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By Nathan Haskins
This Salad Vegetarian Gluten-Free Healthy recipe is ready in 15 minutes and features cooked quinoa, mixed roasted vegetables (zucchini, red pepper, carrot), roasted chickpeas and other delicious ingredients. Contains 340 calories total.
In a large skillet or pan, heat the olive oil over medium heat.
Add the cooked quinoa to the skillet and stir gently for about 2-3 minutes to warm it through.
Add the mixed roasted vegetables and roasted chickpeas to the skillet with the quinoa, stirring occasionally for another 3-4 minutes until everything is heated.
Season the mixture with salt and pepper, adjusting to taste.
Remove the skillet from heat and transfer the warm quinoa and vegetable mixture to a large serving bowl.
Drizzle the tahini-lemon dressing over the salad and toss gently to combine.
Garnish with freshly chopped parsley and serve warm.
Calories per Serving: 340
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