– Quinoa – Extra virgin olive oil – Asparagus, snap peas – Grape tomatoes, halved – Winter squash – Broccoli – Chickpeas – Shallot – Lemon – Pomegranate molasses – Parsley leaves – Garlic cloves – Kosher salt – Black pepper
Toss the cooked quinoa on the sheet pan with a bit of olive oil and salt. Roast the quinoa and vegetables in the oven until the quinoa is crispy and golden brown in spots and the vegetables are tender and lightly browned.
While you wait, marinate the chickpeas in a large bowl with the shallot, garlic, olive oil, lemon zest and juice, pomegranate molasses, herbs, salt, pepper, and red pepper flakes. Toss them a few times as they marinate for about 10 minutes.