Make these Quinoa and Roasted Broccoli Lunch Bowls ahead of time, and you'll have a nutritious, protein-packed lunch ready for busy weekdays!
For the lunch bowls:
1 pound broccoli, cut into florets
1 tablespoon olive oil
salt & pepper
1 cup uncooked Village Harvest red quinoa, rinsed and drained
1 cup grapes, halved
16 ounce can chickpeas, rinsed and drained
1 avocado, chopped*
4 ounces goat cheese, crumbled
½ cup sliced almonds
For the dressing:
½ cup extra virgin olive oil
2 tablespoons dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
½ teaspoon kosher salt
black pepper, to taste
Preheat oven to 425 degrees F. Place broccoli florets in a baking dish and toss with 1 tablespoon olive oil; sprinkle with salt and pepper. Roast broccoli for 20-25 minutes, until crisp-tender.
Meanwhile, place the quinoa and 2 cups water in a small saucepan. Bring to a boil, lower heat to a low simmer, cover, and cook for about 15 minutes, until water is absorbed.
While the broccoli and quinoa are cooking, make the salad dressing. Place all dressing ingredients in a bowl and whisk together.
To assemble the lunch bowls, to each bowl add ¼ of the quinoa, ¼ of the broccoli, ¼ of the grapes, and ¼ of the chickpeas. Slice the avocado and divide it between the bowls. Crumble on the goat cheese and sliced almonds. Drizzle with the dressing and serve.
*If you are making these lunch bowls ahead, I'd recommend adding the avocado right before serving to avoid browning.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/quinoa-and-roasted-broccoli-lunch-bowls/