Serves 4 | Ready in 1 hour
1 cup chickpea flour
1 cup water
1/2 tsp ground turmeric (add more if you love the flavor)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp nutritional yeast
2 tsp extra-virgin olive oil or grapeseed, safflower or other vegetable oil
1 small bunch asparagus, ends trimmed and spears cut into 2 inch pieces
1 bunch radishes, cleaned and tops trimmed, cut into quarters
1 Tbsp extra-virgin olive oil or other vegetable oil
Salt and pepper
1 cup uncooked quinoa
4 heaping cups arugula, mesclun, mâche or other mixed salad greens
Dressing of choice (any vinaigrette or tahini dressing will work nicely)
In each delicious serving: 356 calories | 14 g protein | 14 g fat | 45 g carbs (4 g sugar, 7 g fiber) | 397 mg sodium
Whisk together all scramble ingredients (except oil) until no clumps remain, then allow batter to rest for at least 30 minutes. You can refrigerate it and let rest overnight, whisking in about 1/4 cup water before preparing, or you can allow it to rest on countertop for up to two hours.
Preheat oven to 375 F. Toss asparagus and radishes with oil and arrange on parchment- or foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 25 to 30 minutes, stirring halfway through, or until vegetables are tender.
While vegetables roast, rinse quinoa in fine sieve under running water. Add quinoa to medium saucepan with 2 cups water. Bring to a boil and reduce to a simmer. Simmer, covered, for 15 minutes, or until grain has absorbed all of the water. Fluff quinoa with fork, cover again and allow to steam until you’re ready to use it.
Heat oil in small sauté pan or skillet over medium-high heat. Add batter. Allow to cook for 2 to 3 minutes, or until bottom is golden and a few bubbles have formed on top. Use spatula to gently break giant pancake apart, then gently scramble whole mixture so that pieces start to cook on every side, about 2 minutes. Once all pieces are golden and cooked through, remove scramble from heat.
To serve, toss greens with 2 to 3 Tbsp dressing of choice. Divide into four bowls, then top each serving with a quarter of the quinoa, chickpea scramble and roasted veggies. Drizzle with extra dressing and serve.
This recipe is part of the Perfectly Simple Summer Meals collection.
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