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Quinoa and Roasted Broccoli Lunch Bowls

kristineskitchenblog.com
  • minutes
  • Serves 4

INGREDIENTS

1 lb

broccoli, cut into florets

1 tbsp

olive oil

salt & pepper

1 cup

uncooked Village Harvest red quinoa, rinsed and drained

1 cup

grapes, halved

16 oz

can chickpeas, rinsed and drained

1

avocado, chopped*

4 oz

goat cheese, crumbled

1/2 cup

sliced almonds

1/2 cup

extra virgin olive oil

2 tbsp

dijon mustard

2 tbsp

honey

2 tbsp

lemon juice

1/2 tsp

kosher salt

black pepper,