Vegan Quinoa Pecan Bowls | American Pecan Promotion Board

Ingredients

• 12 ounces broccoli florets
• Salt
• pepper
• 1 1/2 cups cooked quinoa
• 1 1/2 cups raw pecan halves
• 1 1/2 cups chickpeas, drained and rinsed
• 1 1/2 cups purple grapes, halved
• 1 cup microgreens
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/8 cup pecan oil or extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons agave nectar
• 1 small shallot, roughly chopped
• Freshly cracked pepper, to taste