Sheet Pan Veggies and Grain Bowl
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.
- x 1
- x 1
- x 12
- x 8
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil0.50 cup •See the article
- 1.75 cups
- 1 cup
- 2 Tbsp
Sauces & condimentsPGI Burgundy Mustard2 tsp •See the article
Fruits & VegetablesTraditional shallotsx 0.50 •See the article
- 4 ounces
Arrange an oven rack in the top third of the oven and preheat to 400 degrees F.
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.
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.
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.