Ingredients
Scale
- 1 cup black quinoa
- 1/3 cup Romesco sauce
- 4 oz asparagus (about 1/2 bunch)
- 8 oz canned garbanzo beans (drained and rinsed)
- 2 tbs dukkah
- 3 tbs olive oil (divided)
- salt and peppe
Instructions
- Preheat oven to 400°.
- In a nonreactive bowl toss asparagus with 1 tbs olive oil and season with salt and pepper. Arrange on 1/2 baking sheet and repeat with additional 1 tbs olive oil, garbanzo beans and salt and pepper, arranging on other half. Roast until asparagus is soft and tender and chickpeas are crunchy, about 15 minutes.
- Meanwhile, rinse quinoa. In a medium saucepan over medium high heat, warm remaining 1 tbs olive oil and toast quinoa, stirring constantly, about 3 minutes.
- Add 2 cups water and increase heat to high. When pot is at a rolling boil, reduce to a simmer and cover. Cook 15 minutes. Remove from heat and let stand for an additional 5 minutes. Open lid and fluff with fork.
- To assemble, spread Romesco across bottom and sides of bowl. Layer in quinoa with asparagus and garbanzo beans.
- Top with dukkah.