Quinoa and Roasted Broccoli Grain Bowls
from kristineskitchenblog.comMake this delicious vegetarian grain bowl for a meal prep lunch for work or home. With quinoa and roasted broccoli, this grain bowl recipe is a nutritious and protein-packed meal you can make ahead for busy weekdays!
Servings: 4
Calories: 887kcal
Ingredients
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
Instructions
- 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.
Notes
*If you are meal prepping or making these ahead of time, I'd recommend that you wait to add the avocado right before eating to avoid browning.
Nutrition
Serving: 1/4 recipe | Calories: 887kcal | Carbohydrates: 75g | Protein: 25g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 840mg | Potassium: 1213mg | Fiber: 17g | Sugar: 18g | Vitamin A: 1115IU | Vitamin C: 110mg | Calcium: 214mg | Iron: 6mg
