Central Valley Recipe
Make Central Valley Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Grains
Proteins
Spices & Seasonings
Method
Preparation
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Roasting Vegetables
- 2
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Chop the red bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Place them in a large bowl.
- 3
Season and Roast
Drizzle the chopped vegetables with 2 tablespoons of olive oil, and sprinkle with garlic powder, cumin, salt, and black pepper. Toss to coat evenly. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Combining Ingredients
- 4
Mix Everything Together
In a large bowl, combine the cooked quinoa, roasted vegetables, and 1 cup of cooked chickpeas. Stir well to combine all the ingredients.
- 5
Garnish and Serve
Chop the fresh parsley and sprinkle over the top of the quinoa and vegetable mixture. Serve warm or at room temperature.
