Quinoa and Roasted Broccoli Grain Bowls
See my guide on how to use an Instant Pot.
Grain Bowls are a delicious, versatile way to pack nutrients into a meal. Make this delicious vegetarian meal prep lunch for work or home. With quinoa and roasted broccoli, this grain bowl recipe is a nutritious and protein-packed meal that you can make ahead for busy weekdays!
One of my goals is to have my meals planned out ahead of time, especially lunch. There is always more work to get done and a meal prep lunch lets me do just that.
I am making progress with this healthy vegetarian lunch idea. I also recently shared these Quinoa Frittatas, which are a perfect addition to my healthy breakfast on the go ideas.
In this recipe, the quinoa provides protein, fiber and it is naturally gluten-free. Quinoa is one of my favorite recipe ingredients because it’s so versatile. I used red quinoa which has a slightly chewier and nuttier texture and a gorgeous pop of color but, any quinoa will do.
The other key ingredient in this healthy vegetarian meal is broccoli, roasted broccoli. Between the quinoa, the roasted broccoli, and the chickpeas, this vegetarian meal prep lunch will keep you full for hours so you’ll have the energy to power through your afternoon. The recipe makes four servings.
I’ve packed these grain bowls with flavors and textures, so you’ll look forward to lunchtime! The honey-lemon-dijon dressing is a delicious complement to the quinoa and broccoli. You’ll have a little bit of dressing leftover; save it for tossing with tomorrow’s salad.
Quinoa and Roasted Broccoli Grain Bowls
For the grain bowls:
- 1 pound broccoli, cut into florets
- 1 tablespoon olive oil
- salt & pepper
- 1 cup uncooked 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 grain 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.
Sometimes I think of cutting sugar out of my diet, but then I snap myself back to reality! 🙂 This quinoa bowl looks fantastic, Kristine! I’ve never actually tried red quinoa before, so I will have to do that soon. I love the broccoli in here! Such a great meal!
Thank you, Gayle! You’ve got to try red quinoa, as it has such a great flavor and texture!
I love red quinoa! These bowls look delicious, I love the broccoli and grape combo!
Thanks so much, Kelly!
Looks like we’re Village Harvest twins today, Kristine! haha I’ve not tried their red quinoa yet, but I love every one of the products I’ve tried so far! These bowls look like the perfect healthy lunch. 🙂
We are Village Harvest twins today! You’ve got to try the red quinoa! It’s fantastic!
I’ve GOT to get my hands on some of that red quinoa! These bowls seriously look AMAZING, Kristine! Can I even explain how badly I want these for lunch today??
Thank you, Sarah! I need to make these again soon to take for my work lunches!
This is totally my kind of feel-good lunch that I always want! That red quinoa looks awesome and I can never get enough roasted broccoli 🙂
Thank you, Rachel! Isn’t roasted broccoli the best?!
These lunch bowls look delicious, Kristine! I am a big red quinoa fan and love all the goodies you packed these with! I wish I had these for lunch today!
Thanks, Kelly! I’m wishing I had these ready for lunch tomorrow! 🙂
This salad looks absolutely incredible! I love that mixture of the sweet grapes with that creamy goat cheese! I definitely need to try this ASAP! 😀
What a delicious lunch! Love that you added grapes and goat cheese!
Thank you, Christin!
Ugh, I didn’t make any New Years resolutions. I knew I would not be able to stick to any of them. Actually, I guess my resolution was to go with the flow and enjoy, which I have been doing! These are such a great make ahead lunch. Love that you added grapes too! Yum!
That sounds like a perfect resolution! I need to remember to do more of that. 🙂
I’m so bad at New Year’s Resolutions, I just don’t make them anymore. But I do try to eat a little healthier after the holidays and this sounds like something I could totally eat for lunch! We’ve had your cashew chicken lettuce wraps three weeks in a row now, they are soooo good! I’m sure this is just as good too! 🙂
This comment made my day, Danielle! I’m so glad you are enjoying the lettuce wraps!! I need to put those on my menu for next week! 🙂
I didn’t even bother making New Years goals this year because I am just SO bad at sticking to them! These lunch bowls look too good! As you know I am a sucker for a good make-ahead lunch bowl and these look just perfect 🙂
Thanks, Denise! Your lunch bowls always look SO good!
What a great lunch option, Kristine! Pinned! So many wonderful flavours and textures here. I couldn’t agree with you more on how useful make-ahead recipes are. I need more of them in my life, as I’m incredibly disorganised during the week!!
Yea, not all my resolutions have been going as planned either. One thing I know I could resolve to is make this awesome dish – this looks like the perfect healthy and filling lunch!
Thank you, Megan! You are too kind! 🙂
I’ve been needing more healthy lunch ideas so I just HAVE to give this quinoa bowl a try. It looks delicious!
Thank you, Aimee! I’m always on the lookout for new lunch ideas too!
Sounds so delicious. Going to be lunch for next week!
Thank you! I hope you enjoy this recipe!
Making this for lunch this week. Dumb question…Do i heat it up when I eat it?
I prefer to eat this cold because of the avocado, grapes, and goat cheese, but I’d say it’s a matter of personal preference. Thanks for asking, and I hope you enjoy the recipe!
definitely inspired to make quinoa bowls for lunch tomorrow – haven’t made them in ages! thanks for the lovely recipe. Xx
Thank you, Thalia! Have a nice weekend!
This looks so yummy I can’t wait to try it! Quick question, Do you use a 1/4 of the avacado for each bowl? How do you suggest storing it for the subsequent day? Thanks 🙂
Thank you, Nicole! Whenever I have leftover avocado I save the rest in a ziploc bag. Keep the avocado seed in as that helps to keep it fresh. It will last for 2-3 days. With my large family, we go through a few avocados a week!
I just made these for lunch today. We actually roasted the chickpeas along with the broccoli (just for 20 minutes) with a little powdered sumac on top, and we substituted a kimchi-miso dressing – the whole thing came together really well! Much healthier than the deli sandwich pickup I usually get!
I’m so glad you enjoyed this! That’s a good idea to roast the chickpeas!