Roasted Broccoli Quinoa Bowls
with Pistachios & Fiery Caper Vinaigrette
Briny capers are mixed with seasoned rice vinegar and red Fresno chile for a bold, spicy dressing to top these roasted broccoli bowls. Creamy avocado helps cut the heat and nutty green pistachios add crunch to this high-protein, sodium-smart dish.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup white quinoa
- 1 broccoli crown, florets and stalk sliced
- 1 tbsp nutritional yeast
- 1 Fresno chile, deseeded and thinly sliced
- 2 tbsp seasoned rice vinegar
- 2 tbsp capers
- 1 avocado, halved, peeled and thinly sliced
- 0.5 oz parsley, leaves picked
- 2 tbsp pistachios, roughly chopped
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)
Combine broccoli, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tender and browned in places, 20 to 23 minutes. Let broccoli cool slightly, add nutritional yeast, and toss. (4-serving meal: use 2 tbsp olive oil)
Stir together chile and vinegar in medium bowl and let sit until chile has softened, 5 to 7 minutes. Add capers, 1 tbsp olive oil, and a pinch of salt and stir vinaigrette. (4-serving meal: use 2 tbsp olive oil)
Divide quinoa between bowls and add broccoli. Top roasted broccoli quinoa bowls with avocado, parsley, and pistachios. Drizzle with fiery caper vinaigrette. Enjoy!
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