Roasted Chickpea & Spiced Quinoa Pilaf with Lemon-Herb Yogurt Sauce
This vibrant and hearty gluten-free pilaf features smoky grilled chickpeas and vegetables atop fragrant spiced quinoa, finished with a zesty lemon-herb yogurt sauce for a refreshing touch. Perfect for meal prep or a crowd-pleasing vegetarian dinner.
- 2 cups canned chickpeas (drained and rinsed)
- 1 cup quinoa, uncooked
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1.25 tsp sea salt
- 0.5 tsp black pepper
- 2 cups vegetable broth (gluten-free)
- 0.25 cup fresh parsley, chopped
- 0.75 cup plain Greek yogurt (gluten-free)
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill, chopped
- 1 clove garlic, minced
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Instructions
In a slow cooker, add quinoa, vegetable broth, 1/2 teaspoon salt, cumin, and coriander. Stir, cover, and cook on low for 1 hour until quinoa is tender and liquid is absorbed.
⏱️ 60 minutesMeanwhile, in a large bowl, toss chickpeas, red bell pepper, and zucchini with olive oil, smoked paprika, 3/4 teaspoon salt, and black pepper.
⏱️ 3 minutesPreheat grill to medium-high (about 400°F). Place chickpea and vegetable mixture in a grill basket or on skewers. Grill for 10–12 minutes, turning occasionally, until vegetables are tender and chickpeas are slightly charred.
⏱️ 12 minutes 🌡️ 400°FIn a small bowl, mix Greek yogurt, lemon juice, lemon zest, dill, minced garlic, and a pinch of salt. Stir until smooth and refrigerate until serving.
⏱️ 2 minutesTo assemble, fluff cooked quinoa and toss with chopped parsley. Top with grilled chickpeas and vegetables. Drizzle with lemon-herb yogurt sauce.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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