Chickpea Quinoa Bowl
with Roasted Broccoli & Creamy Almond Dressing
Chickpeas, quinoa, and almonds are each little powerhouses in their own right, but there is something special that happens when certain foods are eaten together. Quinoa contains all nine essential amino acids, which is rare for a plant source. If you are eating a plant-based diet, quinoa bowls, salads, and cakes can keep you seriously fueled when topped with protein packed chickpeas and green vegetables.
- ¾ cup quinoa
- 6 oz broccoli florets
- ⅓ cup almonds
- 1 clove garlic
- 1 lemon
- 2 oz Lacinato kale
- 8 oz Cedar’s Chickpea Salad
- 2 tsp + 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Small saucepan with lid
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
Cut the broccoli florets into bite-sized pieces. Add the broccoli to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.
Add the almonds, 2 tbsp olive oil, ¼ cup water, and a pinch of salt to a blender. Blend on high until smooth. Peel the garlic. Halve the lemon. Add the garlic and juice from just half the lemon to the blender and blend on high until smooth. Taste and adjust creamy almond dressing with salt to taste.
Destem the kale and thinly slice the leaves.
Add the sliced kale to the cooked quinoa in the saucepan and toss until greens are slightly wilted. Add the remaining lemon juice and season lemon kale quinoa with salt and pepper.
Divide the roasted broccoli and lemon kale quinoa between large bowls. Top with Chickpea Salad and drizzle with creamy almond dressing.