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  • Author: Jillian Guyette


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. To assemble, spread Romesco across bottom and sides of bowl. Layer in quinoa with asparagus and garbanzo beans.
  6. Top with dukkah.
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