Carrot Chickpea and Quinoa Melange

Elevate your weeknight meals with this vibrant Carrot Chickpea and Quinoa Mélange—a nourishing, flavor-packed dish that's as wholesome as it is delicious. This recipe brings together fluffy quinoa, tender roasted carrots spiced with cumin, coriander, and smoked paprika, and golden, lightly crisped chickpeas for a satisfying texture and taste. Infused with the brightness of fresh parsley and a zesty lemon dressing, this dish is perfect as a hearty vegetarian main course or a refreshing side. With just 20 minutes of prep time and naturally gluten-free ingredients, this meal is a healthy, easy-to-make option that's ideal for dinner or meal prep. Serve it warm or at room temperature, and let its bold flavors and nutrient-rich components shine! Keywords: carrot chickpea quinoa recipe, healthy quinoa bowl, roasted carrot salad, vegetarian main dish.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 4 medium carrots
• 1 15-ounce can canned chickpeas
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.25 cup fresh parsley
• 1 lemon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 garlic cloves

Directions

Step 1

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

Step 2

Preheat the oven to 400°F (200°C). Peel and cut the carrots into thin sticks or small cubes. Place them on a baking sheet lined with parchment paper.

Step 3

In a small bowl, whisk together 1 tablespoon of olive oil, ground cumin, coriander, smoked paprika, salt, and pepper. Drizzle this mixture over the carrots and toss to coat evenly.

Step 4

Roast the carrots in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 5

Drain and rinse the canned chickpeas under cold water. Allow them to dry on a clean kitchen towel.

Step 6

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them in the skillet for 1-2 minutes until fragrant. Add the chickpeas and cook for another 5-7 minutes, stirring occasionally, until slightly crisp and golden brown.

Step 7

Chop the fresh parsley and zest the lemon. In a small bowl, combine the zest, juice from the lemon, and the remaining 1 tablespoon of olive oil to create a tangy dressing.

Step 8

In a large mixing bowl, combine the cooked quinoa, roasted carrots, sautéed chickpeas, and chopped parsley. Pour the lemon dressing over the mixture and gently toss to combine. Adjust salt and pepper to taste.

Step 9

Serve the Carrot Chickpea and Quinoa Mélange warm or at room temperature. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1485.1g)

Amount per serving	% Daily Value*
Calories	1481.6

Total Fat 62.2g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3820.3mg	0%
Total Carbohydrate 189.5g	0%
Dietary Fiber 27.6g	0%
Total Sugars 25.1g
Protein 46.3g	0%

Vitamin D 0IU	0%
Calcium 365.7mg	0%
Iron 14.0mg	0%
Potassium 2035.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 12.3%

Carbs: 50.4%