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Roasted Broccoli Quinoa Bowls with Pistachios & Fiery Caper Vinaigrette
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
460
FAT
19g
CARBOHYDRATES
56g
PROTEIN
19g

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INGREDIENTS

  1. 1/2 cup white quinoa
  2. 1 broccoli crown, florets and stalk sliced
  3. 1 tbsp nutritional yeast
  4. 1 Fresno chile, deseeded and thinly sliced
  5. 2 tbsp seasoned rice vinegar
  6. 2 tbsp capers
  7. 1 avocado, halved, peeled, and thinly sliced
  8. 0.5 oz parsley, leaves picked
  9. 2 tbsp pistachios, roughly chopped
  10. 2 tbsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (pistachio)
Tools: Small saucepan with lid, Baking sheet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
460
FAT
19g
CARBOHYDRATES
56g
PROTEIN
19g

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INSTRUCTIONS

1
Cook the quinoa

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)

2
Roast the broccoli

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)

3
Make the fiery caper vinaigrette

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)

4
Serve

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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