Roasted Vegetables & Chickpeas with Quinoa

In the current economy, many of us are living on a budget and looking for ways to reduce food expenses while still enjoying tasty, nutritious meals.

While I love to eat healthy, I am also a penny pincher at heart.

So I  am always looking for meals that make use of seasonal vegetables and bulk food items so that I can trim my monthly grocery bill.

I have to say that even I was shocked that this meal weighs in at just $1.96 per serving! Unbelievable when you consider that it contains powerhouse foods that deliver an abundance of vitamins, minerals,  healthy fats, and quality proteins! Saving money never tasted so good…

ROASTED VEGETABLES WITH CHICKPEAS & QUINOA
for the roasted vegetables
1 medium zucchini
1 medium squash
1 red bell pepper
1 red onion
1 small head of broccoli
2 tbsp. olive oil
1 clove garlic
juice of 1 lemon
1/4 bunch of fresh parsley
salt & pepper
1 15-ounce can chickpeas, drained & rinsed
for the quinoa
1 cup quinoa
1 1/2 cups water or vegetable broth

Preheat the oven to 375 degrees.  Dice the zucchini, squash, onion, red pepper, and broccoli into 1-inch pieces. Place them in a large bowl.

Mince the garlic and stir it together with the olive oil, about ½ tsp of salt, and a healthy dose of freshly cracked pepper. Pour the oil mixture over the diced vegetables and toss to coat. Spread the seasoned vegetable out onto a baking sheet, making sure they are not piled on top of one another.

Roast the vegetables in the preheated oven for about 15-20 minutes, or until cooked through. Stir once half way through.

Meanwhile, rinse the quinoa. Place vegetable broth in a saucepan and bring to a boil. Add the quinoa, bring to a boil again and then cover and reduce the heat to low. Cook 12-15 minutes or until all liquid is absorbed.

Next, drain and rinse the chickpeas in a colander. Roughly chop the parsley. Once the vegetables are done cooking, allow them to cool for about 5 minutes. Combine the drained chickpeas, roasted vegetables, and parsley. Sprinkle with lemon juice and gently stir the ingredients to combine. Taste and add more salt if needed.

Fluff quinoa and place 1/2 cup on each plate. Serve alongside the roasted vegetables and top with toasted sliced almonds if desired.

How do you save on your grocery bill? Leave me a comment, I would love to hear from you!