Lemony Chickpea and Quinoa Toss
Roasted Roma Tomatoes
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Ingredients
- 1 cup quinoa
- ½ cup Champagne vinaigrette
- 1 tsp lemon zest
- 3 Tbsp fresh lemon juice
- ½ tsp salt
- 2 (5-oz) pkg baby arugula
- 1 (16-oz) container cantaloupe chunks
- 2 (15-oz) cans chickpeas, drained and rinsed
- ½ cup crumbled vegan feta cheese
- ½ cup diced red onion
Instructions
- Cook quinoa according to package directions.
- Meanwhile, whisk together vinaigrette, lemon zest, juice, and salt in a large bowl.
- Add arugula, cantaloupe, chickpeas, cheese, onion, and quinoa; toss.
Side Dish Ingredients
- 1 lb Roma tomatoes, cut in half and seeded
- 3 Tbsp olive oil, divided
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 450°F. Arrange tomatoes, cut sides up, on a baking sheet. Sprinkle with 1 Tbsp oil, garlic, and desired amount of salt and pepper.
- Bake 25 to 30 minutes or until tomatoes begin to caramelize. Stir in 2 Tbsp oil. Season with salt and pepper to taste.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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