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

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.

Email to a friend | Print this recipe | Back