Ingredients
Scale
- 1 cup cooked quinoa (1/2 cup dry)
- 2 medium carrots, peeled and sliced
- 1/4 small red cabbage (about 1 cup), sliced
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- 1 can chickpeas, drained and rinsed
- 1/2 tsp ras el hanout (more as desired)*
- sea salt, to taste
- avocado oil, as needed
- 1/4 cup dried cranberries
- 1/4 cup slivered or chopped almonds (leave out for nut-free)
- 1/4 cup chopped fresh cilantro or parsley
- 1/3 cup green olives
Orange Dressing:
- 2 tbsp avocado or olive oil
- 2 tbsp fresh squeezed orange juice
- zest of 1/2 navel orange (about 1/2 tsp)
- 2 tsp honey
- pinch salt
*Don’t have ras el hanout? Double the carrot seasoning and use on chickpeas, as well.
Variations:
This recipe is super customizable!
- Swap in broccoli for cabbage
- Swap in sweet potatoes for carrots
- Swap in chopped apricots for dried cranberries
- Add in 1/3 cup crumbled feta
Instructions
- Preheat oven to 400. Line two baking sheets with parchment paper.
- Toss carrots with cumin, coriander, cinnamon, a pinch of salt and a drizzle of oil. Spread over half of one baking sheet. Arrange cabbage on other side, drizzle with oil and sprinkle with sea salt.
- On separate baking sheet, toss chickpeas with ras el hanout, a pinch of salt and drizzle of oil.
- Roast vegetables and chickpeas in oven together for 15 minutes, toss and roast another 10-15 minutes until turning golden. Remove and let cool slightly.
- Whisk dressing ingredients together.
- Toss cooled vegetables with quinoa, cranberries, almonds, cilantro, olives and dressing.
- Serve warm or cold (makes for great leftovers, as well!).