Quinoa and Roasted Broccoli Lunch Bowl

Recipe by Kristine’s Kitchen Blog


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


    1. 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.
    2. 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.
    3. While the broccoli and quinoa are cooking, make the salad dressing. Place all dressing ingredients in a bowl and whisk together.
    4. 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.

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