Sheet Pan Roasted Veggies with Quinoa
The start of a new year means healthy eating after all of the holiday cookies and hearty meals we had just a few weeks prior. But healthy eating doesn’t have to be bland–this recipe for Sheet Pan Roasted Veggies with Quinoa is packed full of flavor with a zesty lemon dressing to go over top. This is great to eat warm right after cooking, or even cold from the fridge the next day.
For the veggie mixture, you’ll need 1 cup of dry quinoa, 2 cups of water, 3 cups of fresh broccoli florets, 1 bag of Brussels sprouts cut in half, 1 sweet potato chopped into bite-sized pieces, 1/2 of a teaspoon of salt, 1/2 of a teaspoon of freshly ground black pepper, 1 (15 oz.) can of chickpeas, rinsed and drained (optional), 1 bunch of roughly chopped kale, 1/4 of a cup of Olive oil, divided, 1/3 of a cup of chopped fresh parsley and 1/4 of a cup of crumbled feta cheese.
For the dressing, you’ll need 4 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 4 teaspoons of Maple syrup, 6 tablespoons of olive oil, 2 teaspoons of Dijon mustard, salt and ground pepper to taste and 1/2 of a teaspoon of crushed red pepper flakes.
Preheat oven to 425ºF. Place broccoli and sweet potatoes on a baking sheet lined with foil and sprayed with nonstick cooking spray. Coat with 2 Tablespoons olive oil and salt and pepper. Roast for 20 minutes. Remove from oven and add kale and chickpeas to the pan. Add remaining 2 Tablespoons olive oil and salt and pepper. After 20 minutes, add your kale and chickpeas to the roasting pan. Roast for an additional 15 minutes, stirring occasionally.
In a large bowl, combine roasted vegetables, quinoa, parsley and feta cheese. In a small bowl, whisk together lemon juice, vinegar, maple syrup and Dijon mustard. Gently stir in remaining oil, and add salt, pepper and crushed red pepper flakes to taste; pour dressing over salad and serve.
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Sheet Pan Roasted Veggies with Quinoa
Ingredients
Veggie Mixture
- 1 cup dry quinoa
- 2 cups water
- 3 cups fresh broccoli florets
- 1 bag Brussels sprouts cut in half
- 1 sweet potato chopped into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 15 oz can chickpeas rinsed and drained (optional)
- 1 bunch kale roughly chopped
- 1/4 cup olive oil divided
- 1/3 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Dressing
- 4 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 6 tbsp olive oil
- 2 tsp Dijon mustard
- salt and freshly ground black pepper to taste
- 1/2 tsp crushed red pepper flakes
Instructions
- Preheat oven to 425ºF.
- Place broccoli and sweet potatoes on a baking sheet lined with foil and sprayed with nonstick cooking spray. Coat with 2 tablespoons olive oil and salt and pepper. Roast for 20minutes. Remove from oven and add kale and chickpeas to the pan. Add remaining 2 tablespoons olive oil and salt and pepper. After 20 minutes, add your kale and chickpeas to the roasting pan. Roast for an additional 15 minutes, stirring occasionally.
- In a large bowl, combine roasted vegetables, quinoa, parsley and feta cheese. In a small bowl, whisk together lemon juice, vinegar, maple syrup and Dijon mustard. Gently stir in remaining oil, and add salt, pepper and crushed red pepper flakes to taste; pour dressing over salad and serve.
