It had been a while since I had made quinoa for us. It is probably because I very rarely make dish more than a couple of times. It keeps my husband guessing on what we will have for dinner, and me too sometimes. It forces me to be creative with our meals.
This time I took inspiration from the ingredients in my refrigerator that I wanted to use up. I was already making some quinoa and chickpeas for a client so I doubled the amount of quinoa and chickpeas and split it between my client and ourselves. Here is what else I used for our bowls. It is simple and easy. The measurements are for two bowls.
- 1-2 c cooked quinoa
- 1 – 1 1/2 c chickpeas, cooked
- 1 c green beans, cooked
- 4 medium yellow squash, peeled, chopped
- 1 tbsp JB’s All-Purpose Blend
- 1 recipe Creamy Cilantro Sauce/Dressing
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a large bowl combine the chickpeas, yellow squash and JB’s All- Purpose Blend or you can use the All-Purpose Seasoning that has a few more herbs. Either one is a great addition of flavor. Stir all the ingredients so that the seasoning thoroughly coats the chickpeas and yellow squash. Spread the chickpea mixture onto the prepared baking sheet. Bake for 25 minutes. Stir the chickpeas and squash about halfway through the baking time.
Assemble bowls and serve with the Creamy Cilantro Sauce/Dressing.
Serve. Eat. Enjoy.