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Quinoa and Roasted Veggie Bowl

Quinoa and Roasted Veggie Bowl


  • 1 cup quinoa
  • 1 purple onion
  • 1 lb broccoli
  • ¼ cup almond slivers
  • ¼ cup raw sunflower seeds
  • 1 can chickpeas
  • 1 limes juiced
  • cup olive oil
  • salt and pepper to taste


  • Preheat oven to 450°F.
  • Cut broccoli into small florets and cut onion into one-inch pieces; toss with 2 tbsp olive oil.
  • Roast broccoli and onions in oven for about 25 minutes, or until tops start to brown.
  • Cook quinoa according to package directions.
  • Toast almonds and sunflower seeds in a dry pan until fragrant (about 3 minutes.
  • Drain and rinse chickpeas.
  • In a small bowl, mix together lime juice and olive oil.
  • In a large bowl mix together chickpeas, nuts, seeds, broccoli, onion and quinoa; stir in lime-olive oil dressing. Serve warm.