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Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Roast the broccoli: Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the broccoli in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred.

Prepare the lemon-herb dressing: While the quinoa and broccoli are cooking, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, chopped fresh parsley, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a small bowl until well combined.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with roasted broccoli and rinsed chickpeas. Drizzle generously with the lemon-herb dressing. Garnish with fresh lemon zest before serving.


Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Roast the broccoli: Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the broccoli in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred.

Prepare the lemon-herb dressing: While the quinoa and broccoli are cooking, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, chopped fresh parsley, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a small bowl until well combined.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with roasted broccoli and rinsed chickpeas. Drizzle generously with the lemon-herb dressing. Garnish with fresh lemon zest before serving.
