Roasted Broccoli and Chickpea Quinoa Bowls

 

 

I initially decided to try this recipe because it looked healthy. Broccoli, chickpeas and that trendy, protein-rich seed quinoa. Yeah, OK, I’ll try it. Ho hum.

 

But we were delighted at how much we liked it, especially topped with a little crumbled feta. The chickpeas achieved a bit of crunch in the oven. And we felt virtuous.

I upped the chickpeas from just a cup to a whole can plus a small can and used a large head of broccoli rather than the “small head of broccoli” called for in the recipe. That brought the dish to four decent-sized servings. I also used a whole can of broth rather than the recommended 1 1/2 cups (what do you do with 1/2 cup of broth?*), but the quinoa absorbed it fine after I turned off the heat and let it sit.

I adapted the recipe slightly from nourishedtheblog.com.

 

Roasted Broccoli and Chickpea Quinoa Bowls

 

1  can chickpeas, drained, rinsed well and patted dry

1 bunch of broccoli, cut into mini florets

1 tablespoon oil (avocado oil is nice here)

Salt and pepper

 

3/4 cup uncooked quinoa

1 14.5-oz. can chicken or vegetable broth

Up to 1/2 cup fresh parsley, roughly chopped

1/2 cup or more crumbled feta, if desired

 

For the Dressing:

5 tbsp. extra-virgin olive oil

2 tbsp. pure maple syrup

1 tbsp. apple-cider vinegar

1 tsp. Dijon mustard

Pinch of salt

1/8 tsp. dried dill (optional)

Garnish with extra parsley, sliced green onions, dried cranberries or raw pumpkin seeds.

 

For the Bowl:
Preheat oven to 400 degrees and line a baking sheet with parchment paper, foil 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 halfway through.

 

While the veggies are roasting, make the quinoa. Rinse the quinoa and add to a medium-sized pot. Stir in the broth. 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.
For the Dressing:
In a large mixing bowl, whisk the oil, maple syrup, vinegar, mustard, salt and dill (if using) until smooth.
Assembling the bowl:
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, divide quinoa into about 4 portions and top each with remaining roasted broccoli and chickpeas. Sprinkle each serving with feta, if desired. Garnish with sliced green onion, more parsley, dried cranberries or pumpkin seeds.

 

*I know, you can freeze it in ice-cube trays, use it to braise meat or vegetables, add it to grains. I just never seem to remember that.