Sheet Pan Veggies and Grain Bowl

Name: Sheet Pan Veggies and Grain Bowl
Cook time: 30 min
Yield: 4
Ingredients: x 1.00 15-ounce can chickpeas; x 1.00 bunch broccolini; x 12.00 baby carrots with tops; fennel bulb, cored, cut into 2-inch batons, fronds reserved; x 8.00 radishes with tops, trimmed and halved; 0.50 cup PDO Vallée des Baux-de-Provence Olive Oil; Kosher salt and freshly ground black pepper; 1.75 cups low-sodium vegetable broth; 1.00 cup black quinoa, rinsed; 2.00 Tbsp champagne vinegar; 2.00 tsp PGI Burgundy mustard; x 0.50 Traditional shallots; 4.00 ounces goat cheese

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.

Fruits & Vegetables

Summer

Healthy

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Ingredients For

15-ounce can chickpeas x 1
bunch broccolini x 1
baby carrots with tops x 12
fennel bulb, cored, cut into 2-inch batons, fronds reserved
radishes with tops, trimmed and halved x 8
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

0.50 cup •See the article
Kosher salt and freshly ground black pepper
low-sodium vegetable broth 1.75 cups
black quinoa, rinsed 1 cup
champagne vinegar 2 Tbsp
Sauces & condiments

PGI Burgundy Mustard

2 tsp •See the article
Fruits & Vegetables

Traditional shallots

x 0.50 •See the article
goat cheese 4 ounces

Where to find

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.

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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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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.