Broccoli and Lemon Quinoa Bowls
Broccoli and Lemon Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Roasted Broccoli
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 cup fresh parsley, finely chopped
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1 canned chickpeas, 15-ounce can, rinsed and drained
- 1 teaspoon lemon zest, for garnish
Instructions
- 1
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.
⏱️ 20 min
- 2
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.
⏱️ 25 min•🌡️ 400
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Lemon Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Roasted Broccoli
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 cup fresh parsley, finely chopped
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1 canned chickpeas, 15-ounce can, rinsed and drained
- 1 teaspoon lemon zest, for garnish
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 25 min•🌡️ 400 - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min