Roasted Broccoli Chickpea Quinoa Bowls

• Produce

  • 1 small bunch Broccoli
  • 1 cup Chickpeas, canned
  • 1/8 tsp Dill, dried
  • 1 Garnish with extra parsley
  • 1/2 cup Parsley, fresh

• Canned Goods

  • 1 1/2 cups Water or stock

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Maple syrup, pure

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1 Pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Oil
  • 5 tbsp Olive oil, Extra Virgin

Found on nourishedtheblog.com

Description

Ingredients

• 1 cup canned chickpeas, drained, rinsed well and patted dry
• 1 small bunch of broccoli, cut into mini florets (about 3 cups)
• 1 tablespoon oil (I like avocado oil here)
• Salt and Pepper
• 3/4 cup uncooked quinoa
• 1 1/2 cups water or stock
• 1/2 cup fresh parsley, roughly chopped
• 5 tablespoons extra virgin olive oil
• 1-2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Pinch of salt
• 1/8 teaspoon dried dill (optional)
• Garnish with extra parsley, sliced green onions, dried cranberries or raw pumpkin seeds

Directions

• Preheat over to 400 degrees and line a baking sheet with parchment paper or a baking mat.
• Transfer chickpeas and broccoli to the prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt and pepper.
• Roast in the oven for 25-30 minutes, or until chickpeas are crispy and broccoli is browned and tender, being sure to stir the broccoli mixture half way through.
• While the veggies are roasting, make the quinoa. Add quinoa to a medium-sized pot over high heat with 1 1/2 cups of water or stock. Bring to boil, then reduce heat to low, cover and let quinoa cook until all the water is absorbed, about 12 minutes.
• Remove from heat and let quinoa cool slightly.
• In a large mixing bowl, whisk the oil, maple syrup, vinegar, mustard, salt and dill (if using) until smooth and consistent.
• Fold the slightly cooled quinoa into the dressing in the large mixing bowl. Add in about 1/3 of the roasted broccoli and chickpea mixture along with the chopped parsley and mix until well combined.
• For serving, portion quinoa into about 4 portions (or 2 very large portions) and topped each portion with remaining roasted broccoli and chickpeas. Garnish with sliced green onion, more parsley, dried cranberries or raw pumpkin seeds.