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Sheet Pan Quinoa Pilaf

Updated: Mar 10, 2023

A meal big enough for the whole family! As long as you have a sheet pan, you'll be able to combine and mix loads of flavors all in your oven!




Ingredients:


SHEET PAN:

  • 2-1/3 cups (12 oz.) red beets, tops removed, peeled, 1/2-inch dice (~3 beets)

  • 3 cups (13 oz.) sweet potatoes peeled, 1/2-inch dice (~2 potatoes)

  • 1 large red onion, peeled, halved, & 1-inch dice

  • Extra virgin olive oil, fine sea salt, and pepper, for roasting

  • 1 can (15.5 oz.) chickpeas, drained & rinsed

  • 2 packets (8 oz. EACH) microwave packet quinoa Note 1

  • 1/3 cup dried tart cherries (or dried cranberries)

  • 1/3 cup sliced almonds

  • Optional: goat or feta cheese, fresh parsley, 1 large Hass avocado, diced


DRESSING:

  • 1 teaspoon minced garlic

  • 2 tablespoons balsamic vinegar

  • 2 clementines (or 1 orange) (1 tsp zest, 2 tbsp (30g) juice)

  • 1 tablespoon honey use agave nectar for vegan

  • 1-1/2 teaspoons Dijon mustard

  • 1/3 cup extra virgin olive oil


 

Instructions:


Preheat the oven to 425 degrees F. Set out 2 large sheet pans (I use two, 15x21-inch sheet pans). Peel the beets and cut into small 1/2 inch cubes, cut the red onion into 1-inch chunks, peel the sweet potatoes and cut into small 1/2 inch cubes. (Recipe timing depends on veggies cut to these sizes.) Rinse, thoroughly drain, and dry chickpeas. (I put them in a salad spinner to thoroughly dry.)


On the first sheet pan, add beet cubes. Drizzle on 1 tablespoon oil (13g) and salt & pepper to taste. (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper-- add to taste preference (See Note 2).) With your hands, toss to generously coat and then spread in an even layer, leaving plenty of space for the veggies to roast. If they're overlapping they will steam instead of roast and take a lot longer to cook.


On the second sheet pan, add the sweet potatoes and onion. Drizzle 2 tablespoons olive oil (22g) 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread out in one layer. Again, toss to coat and space in one even layer. Put both sheet pans in the oven -- beets on top. Roast for 15 minutes and then remove both sheet pans.


Toss the beets and space out again. On the other sheet pan with the sweet potatoes, add the chickpeas and toss, being sure to space out again. Return both trays to the oven, beets still on the top shelf. Roast for another 15 minutes and remove both sheet pans. Test beets; if tender, set aside. If not return to the oven for another 5-10 minutes. On the other sheet pan, add the 2 packets of quinoa, dried cherries, and sliced almonds. Toss everything together and space in one even layer. Return to the oven for 3-5 minutes or until veggies are tender.


While the vegetables roast, prepare the dressing by combining all the dressing ingredients in a jar. Season to taste with salt and pepper. (I add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Put on the lid and shake vigorously to combine. If honey settles at the bottom, stir and then re-shake.


Remove both trays from the oven. Add beets to the sweet potato tray. Drizzle dressing to taste (we add it all, but you may like less) over everything and toss to coat. Top with fresh chopped parsley, thinly sliced or chopped ripe avocados, and goat or feta cheese. Enjoy immediately!


 

Original Recipe from: Chelsea's Messy Apron

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