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

Name: 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

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Oppskrift av Becca Smedley fra B&T Dinners.

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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