Roasted Broccoli Quinoa Bowls
with Pistachios & Fiery Caper Vinaigrette
INGREDIENTS
- ½ cup quinoa
- 1 broccoli crown, florets and stalk sliced
- 1 tbsp nutritional yeast
- 1 red Fresno chile, thinly sliced into rings
- 2 tbsp rice vinegar
- 2 tbsp capers
- 1 avocado, thinly sliced (pit removed)
- ½ oz fresh parsley, leaves picked
- 2 tbsp pistachios, roughly chopped
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add quinoa, 1 cup water, and a pinch of salt to a 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)
Add broccoli, 1 tbsp olive oil, and a pinch of salt and pepper to a 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)
Add Fresno chile and rice vinegar to a medium bowl and let sit, 5 to 7 minutes or until chile has softened. Add capers, 1 tbsp olive oil, and a pinch of salt and stir the vinaigrette. (4-serving meal: use 2 tbsp olive oil)
Divide the quinoa between bowls and add broccoli. Top the roasted broccoli quinoa bowls with avocado, parsley, and pistachios. Drizzle with fiery caper vinaigrette. Enjoy!
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