Categories: Healthy
Ingredients
- 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
- 1/2 cup sliced almonds
- For the dressing:
- 1/2 cup extra virgin olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- black pepper, to taste
Directions
- 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.