Roasted Broccoli Chickpea Quinoa Bowls are a quick and simple dinner recipe option loaded with nothing but good for you ingredients!
Why does everything in bowl-form taste so good?
There’s just something about fluffy quinoa, roasted vegetables and lots of sauce all hanging out together in a big bowl. When you get just a little bit of everything in each bite. When the bigger the bowl, the better.
And not just good, it’s so good.
This quinoa bowl recipe is made completely gluten free and vegan and it’s so easy to make that dinner will be ready in just about 30 minutes.
Because who couldn’t use more quick and easy, super good for you dinners in their lives, right?!
Quick dinners are my jam right now.
The chocolate to my peanut butter. The mocha to my latte. The protein to my morning smoothie… You get the point.
Call it what you will but work, life, school, things like my social calendar (which is definitely not normal for me) have been totally crazy lately. Jammed packed and seriously nuts.
Meaning I have limited time for dinner making and dinner eating these days. Which also means dinner needs to be simple, easy and ready pronto. And if it could also be super healthy, they’d be great too.
And that’s why I love this broccoli and chickpea quinoa bowl recipe so much!
MORE ABOUT THIS BROCCOLI CHICKPEA QUINOA BOWL RECIPE…
Quinoa, of course, is the base of this bowl. I have been loving quinoa for quite some time now (see here, here, here and here, for example) and I just can’t stop. Quinoa is by far my favourite grain (technically seed, but still…) and mostly for the fact that it cooks up so quick (12 minutes, people!) and for its kind of chewy texture and slightly nutty taste.
Seriously, can’t get enough.
And the broccoli! Roasted, as if there is any other way to eat all the broccoli this time of year. Just Plain Jane-style with a little oil, salt and pepper. So simple, yet so good.
And the bowl party gets even better with roasted, crispy chickpeas too.
The chickpeas are roasted with the broccoli. Roasting the chickpeas give them incredible texture and flavour giving this quinoa bowl a little somethin’ somethin’.
Don’t skip out on the chickpeas!
And that dressing though!! You guys know that I’m all like heart-eyes times a million over here but I can’t help it. Mixing a little maple syrup with some spicy Dijon and extra virgin olive oil is quite possibly the best thing EVER!
K, maybe not ever but you know how it is… Especially if it’s a sweet and tangy dressing giving my quinoa, broccoli and chickpeas a big hug.
And especially if this is what is for dinner tonight.
Serves 2-4
Roasted Broccoli Chickpea Quinoa Bowls are a quick and simple dinner option loaded with nothing but good for you ingredients! This quinoa bowl recipe is made completely gluten free and vegan and it's so easy to make that dinner will be ready in just about 30 minutes.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 cup canned chickpeas, drained, rinsed well and patted dry
- 1 small bunch of broccoli, cut into mini florets (about 3 cups)
- 1 tablespoon oil (I like avocado oil here)
- Salt and Pepper
- 3/4 cup uncooked quinoa
- 1 1/2 cups water or stock
- 1/2 cup fresh parsley, roughly chopped
- 5 tablespoons extra virgin olive oil
- 1-2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt
- 1/8 teaspoon dried dill (optional)
- Garnish with extra parsley, sliced green onions, dried cranberries or raw pumpkin seeds
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or a baking mat.
- Transfer chickpeas and broccoli to the prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt and pepper.
- Roast in the oven for 25-30 minutes, or until chickpeas are crispy and broccoli is browned and tender, being sure to stir the broccoli mixture half way through.
- While the veggies are roasting, make the quinoa. Add quinoa to a medium-sized pot over high heat with 1 1/2 cups of water or stock. Bring to boil, then reduce heat to low, cover and let quinoa cook until all the water is absorbed, about 12 minutes.
- Remove from heat and let quinoa cool slightly.
- In a large mixing bowl, whisk the oil, maple syrup, vinegar, mustard, salt and dill (if using) until smooth and consistent.
- Fold the slightly cooled quinoa into the dressing in the large mixing bowl. Add in about 1/3 of the roasted broccoli and chickpea mixture along with the chopped parsley and mix until well combined.
- For serving, portion quinoa into about 4 portions (or 2 very large portions) and topped each portion with remaining roasted broccoli and chickpeas. Garnish with sliced green onion, more parsley, dried cranberries or raw pumpkin seeds.
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
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