Roasted vegetable and chickpea quinoa salad Recipe | Samsung Food App

Ingredients

• 2 red or yellow peppers, deseeded and cut into chunks
• 1 red onion, cut into small wedges
• 2 large beetroot, peeled and cut into small wedges
• 4 garlic cloves, unpeeled
• 4 tbsp olive oil
• 200g quinoa
• 480ml vegetable stock (check it’s vegan and gluten free)
• 400g tin chickpeas, drained and rinsed
• 1 ripe avocado, stoned, peeled and sliced
• Juice 1 lemon
• 2 tsp sumac
• Pinch caster sugar
• A few fresh coriander or flatleaf parsley sprigs, chopped