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Sheet Pan Quinoa Pilaf

Try Sheet Pan Quinoa Pilaf -- we roast veggies and quinoa all on two sheet pans and then toss everything together with an irresistible balsamic dressing!
Course Dinner, Main Course, Salad, Vegetarian
Cuisine American, Healthy, Vegan
Keyword Sheet Pan Quinoa Pilaf
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 598kcal
Cost $10.84

Equipment

  • Two 15x21-inch sheet pans

Ingredients

Sheet Pan

  • 2-1/3 cups (12 oz.; 320g) red beets, tops removed, peeled, 1/2-inch dice (~3 beets)
  • 3 cups (13 oz.; 385g) 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.; 439g) chickpeas, drained & rinsed
  • 2 packets (8 oz.; 227g EACH) microwave packet quinoa Note 1
  • 1/3 cup (42g) dried tart cherries (or dried cranberries)
  • 1/3 cup (34g) sliced almonds
  • Optional: goat or feta cheese, fresh parsley, 1 large Hass avocado, diced

Dressing

  • 1 teaspoon minced garlic
  • 2 tablespoons (31g) balsamic vinegar
  • 2 clementines (or 1 orange) (1 tsp zest, 2 tbsp (30g) juice)
  • 1 tablespoon (20g) honey use agave nectar for vegan
  • 1-1/2 teaspoons (9g) Dijon mustard
  • 1/3 cup (61g) extra virgin olive oil

Instructions

  • PREP: 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.)
  • BEETS: 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.
  • SWEET POTATOES AND ONION: 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.
  • CHICKPEAS: 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.
  • DRESSING: 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.
  • ASSEMBLY: 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!

Video

Notes

Note 1: We need Microwaveable Packaged Quinoa for this recipe OR use leftover fully cooked quinoa. Instead of heating it in the microwave, we add it to the sheet pan with the veggies and roast it —no prep needed besides kneading the packet to break apart the quinoa before adding to the sheet pan.
 
Note 2: Instead of adding salt/pepper all at the end, we season each individual component of the dish to end up with the best possible flavor. Note that I'm using fine sea salt, not table salt. If using table salt, you'll want to greatly reduce the amounts.

Nutrition

Calories: 598kcal | Carbohydrates: 85g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 105mg | Potassium: 1035mg | Fiber: 16g | Sugar: 26g | Vitamin A: 17380IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 5mg