Roasted Broccoli Chickpea Quinoa Bowls | B&T Dinners | Umami

Ingredients

• 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