Sheet Pan Quinoa with Roasted Chickpeas and Charred Broccoli
Ingredients
- 1 cupquinoa
- 2 cupswater
- ·salt
- 4 cupsbroccoli florets
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonsolive oil
- 3 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut broccoli into small florets (about 4 cups).
- 03
Drain and rinse 1 can chickpeas.
- 04
Cut 1 lemon into wedges for squeezing.
Method
- 01
Preheat oven to 425°F.
- 02
In a small pot, combine quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed. Remove from heat and let sit 5 minutes.
- 03
Meanwhile, spread broccoli florets and chickpeas on a large sheet pan. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat evenly.
- 04
Roast for 18–22 minutes, stirring halfway through, until broccoli is deeply charred at the edges and chickpeas are golden and crispy.
- 05
Fluff the cooked quinoa with a fork and transfer to a serving bowl. Top with the roasted broccoli and chickpeas. Squeeze fresh lemon juice over everything and toss gently. Serve warm.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For herbal brightness, finish with fresh parsley or cilantro.