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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 603 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 crowns broccoli
  • 16 fl oz chicken or vegetable broth
  • 1 lb cremini mushrooms
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 4 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 1 cup quinoa
  • 2 medium zucchini squash
  • black pepper
  • chili-garlic sauce
  • pure maple syrup
  • salt
  • sesame seeds
  • soy sauce
  • toasted sesame oil

Instructions

  1. Preheat oven to 425°F.
  2. In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    • 1 cup quinoa
    • 16 fl oz (2 cups) chicken or vegetable broth
  3. Meanwhile, wash and dry the fresh produce.
    • 2 medium zucchini squash
    • 2 crowns broccoli
    • 1 lb cremini mushrooms
    • 2 (1 inch) pieces ginger root
  4. Drain and rinse the chickpeas; set aside to drain further.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  5. Trim and halve zucchini lengthwise, then slice crosswise into half rounds. Transfer to a large bowl.
  6. Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the zucchini.
  7. Quarter mushrooms and add to the bowl.
  8. Peel and mince garlic and ginger; add to the bowl along with oil, salt, and pepper. Toss to combine, transfer to a large baking sheet pan, and spread out in an even layer.
    • 4 cloves garlic
    • 3 tbsp toasted sesame oil
    • ½ tsp salt
    • ½ tsp black pepper
  9. Place veggies in the oven and roast until starting to brown, about 10-15 minutes.
  10. Meanwhile, place chickpeas, oil, and soy sauce in the bowl used for the veggies; stir to coat.
    • 4 tsp toasted sesame oil
    • 4 tsp soy sauce
  11. Once the veggies are starting to brown, add seasoned chickpeas to the baking sheet; return to the oven and continue to bake until the veggies are fork-tender, 5-7 minutes more.
  12. Place additional soy sauce, maple syrup, and chili-garlic sauce in the bowl; whisk to combine the sauce.
    • 2 tbsp soy sauce
    • 4 tsp pure maple syrup
    • 1 tsp chili-garlic sauce
  13. To serve, divide quinoa between bowls. Top with roasted chickpeas, veggies, and sesame seeds. Drizzle with sauce and enjoy!
    • 2 tsp sesame seeds

Nutrition per Serving

Calories
603
Fat
24g
Net Carbs
64g
Protein
26g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • oven mitts
  • spatula
  • stirring spoon