I’ve been chowing down on this light and summery lunch for the past few days. Quinoa and chickpeas team up with garden-grown green beans for a meal that includes a nice array of food groups. What really flavors this dish though is the roasted onions. Sweet, slightly charred hints of flavor permeate the quinoa, lending the dish a robustness while keeping it on the light side. It’s finished off with mint, creating a tabbouleh-like pilaf with a roasted veggie twist.
And just like tabbouleh, this would make a great picnic/party item. It keeps well and tastes great at room temp. Plus, it’s always good to have something healthy on the picnic table!