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Roasted Broccolini, Chickpeas, and Quinoa

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Ingredients:

  • 1/2 cupQuinoa (dry, rinsed)
  • 8 ozsBroccolini (chopped)
  • 1/2 headCauliflower (small, cut into florets)
  • 1 1/2 cupsChickpeas (cooked)
  • 2 tbspsExtra Virgin Olive Oil
  • Sea Salt & Black Pepper (to taste)
  • 1 tspGarlic Powder
  • 1/2 tspOnion Powder
  • 1/4 cupGreen Goddess Salad Dressing

Directions:

  1. Cook the quinoa according to the package directions. Set aside.
  2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Place the broccolini on one side of the baking sheet, the cauliflower in the middle, and the chickpeas on the other side. Use separate baking sheets if there isn’t enough space.
  4. Drizzle the oil all over the vegetables and chickpeas. Season with salt, pepper, garlic powder, and onion powder. Toss to coat.
  5. Cook for 20 to 25 minutes or until the the vegetables and chickpeas are golden brown, flipping halfway through.
  6. Divide the quinoa, roasted vegetables, and chickpeas into bowls. Add the dressing on top of each bowl. Enjoy!
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