Grain bowls are popular for a reason. They’re filling, customizable, and full of different textures and flavors. Ours features pretty spring veggies over black quinoa, tossed with a tangy vinaigrette, and topped with crispy chickpeas and creamy chevre.
Ingredients For
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x 1
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x 1
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x 12
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x 8
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1.75 cups
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1 cup
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2 Tbsp
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4 ounces
Preparation
1
Arrange an oven rack in the top third of the oven and preheat to 400 degrees F.
2
Gently pat the chickpeas with paper towels to dry (it’s ok if some of the skins come off). Arrange them on one side of a baking sheet. Arrange the broccolini, carrots, fennel, and radishes in separate groups on the rest of the baking sheet. Drizzle with ¼ cup of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast until the vegetables are tender, about 20 minutes.
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3
Meanwhile, bring the broth and ½ teaspoon salt in a medium saucepan over high heat to a boil. Add the quinoa, lower the heat to a simmer, cover, and cook until the quinoa is fluffy, and the water has been absorbed, about 15 minutes. Keep covered off heat.
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4
Whisk the remaining ¼ cup oil, the vinegar, mustard, shallots, and ¼ teaspoon salt in a large bowl. Add the vegetables and chickpeas to the vinaigrette and toss to coat.
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5
Divide the quinoa among shallow bowls and top with the dressed vegetables. Sprinkle with the chevre.
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