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Quinoa Bowl with Roasted Vegetables

Presented by:
Sue Bee Honey
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Quick and easy and loaded with good for you ingredients topped with a homemade honey vinaigrette.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
45 min
Recipe Ready Time
Ready In
55 min
Recipe Servings



1 cup quinoa

1/2 head broccoli, cut into florets, or 1 cup frozen broccoli

1/2 can canned chickpeas, rinsed and patted dry

1 tablespoon canola oil

Salt and pepper to taste

Chopped parsley to garnish

Shredded Chicken (optional)

Poached Egg (optional)

Lemon zest (optional)


1 tablespoon Sue Bee® Honey

1/2 tablespoon Dijon mustard or mustard powder

2 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil


Preheat oven to 450 degrees

Prepare one cup quinoa according to packaging instructions

Toss broccoli florets with half of the canola oil

Bake on a non-stick sheet for ten minutes

While broccoli is cooking, toss the rinsed and dried chickpeas with the remaining canola oil

Add chickpeas to cooking sheet, and return to oven for another ten minutes, or until the vegetables start to turn golden brown around the edges

Remove from the oven

For the Honey Vinaigrette

In a large bowl, whisk together honey, mustard and red wine vinegar

Slowly drizzle in olive oil, constantly whisking vigorously to blend together

To Finish

Place prepared quinoa in a bowl, and surround with broccoli and chickpeas

Drizzle salad with about 1/3 of the vinaigrette

Add salt, pepper, and more dressing to taste

Top with a poached egg or shredded rotisserie chicken (Optional)


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