Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 Zucchinis
• 2 Red bell peppers
• 1 Red onion
• 1 can (400g) Canned chickpeas
• 4 tablespoons Olive oil
• 3 tablespoons Fresh lemon juice
• 1 teaspoon Harissa (optional)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Sweet paprika
• 1/2 teaspoon Ground turmeric
• 1/4 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper
• 1/4 cup Fresh chopped parsley
• 2 tablespoons Fresh chopped mint
• 2 tablespoons Toasted slivered almonds

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Wash and chop zucchinis and bell peppers into bite-sized pieces. Slice the red onion. Drain and rinse the chickpeas.

2. 2

   In a large bowl, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, ground cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add harissa if desired.

3. 3

   Spread the vegetables and chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

4. 4

   Meanwhile, prepare the quinoa. Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

5. 5

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil and fresh lemon juice. Stir this mixture into the cooked quinoa. Taste and adjust seasoning if needed.

6. 6

   To assemble the bowls: Divide the lemon quinoa among four bowls. Top generously with roasted vegetables and chickpeas. Sprinkle with fresh chopped parsley, fresh chopped mint, and toasted slivered almonds. Serve warm.