Spring Basket – Delight Recipe

Ingredients:

• 1 cup quinoa
• 1 ¾ cup low sodium vegetable broth
• 1 can (15 oz.) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup snow peas, trimmed and halved
• 1 cup cherry tomatoes, halved
• 1 large avocado, diced
• 1 small red onion, finely chopped
• 4 tbsp. extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Place quinoa and vegetable broth in a medium pot. Bring to a boil over high heat.
3. Reduce heat to low and cover. Cook for 15-20 minutes, or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and fluff with a fork.
4. Arrange chickpeas, spinach, snow peas, cherry tomatoes, avocado, and red onion in a large mixing bowl. Add cooked quinoa and mix well.
5. In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
6. Line a baking sheet with parchment paper. Spread the quinoa mixture in an even layer on the baking sheet. Bake in the preheated oven for 15-20 minutes, or until the vegetables are tender and the quinoa is lightly golden.
7. Remove from oven and allow to cool for 5 minutes. Serve immediately.

Verdict and Serving Suggestions:

This Spring Basket – Delight recipe is packed with protein, healthy fiber, and essential nutrients. The dish is a perfect blend of savory and sweet, with a hearty and satisfying base of quinoa and veggies. The recipe is easy to customize – simply swap out the veggies for your favorite seasonal produce. Enjoy this recipe as a side dish or as a main course.

Serving Suggestions:

• Serve alongside grilled chicken or fish for a complete and balanced meal.
• Add some feta or goat cheese for an extra creaminess and tang.
• Serve chilled for a refreshing springtime salad.