Roasted Broccoli and Quinoa Bowls with Pepitas and Chile-Lime Yogurt
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Ingredients & Equipment
What we send
- 2/3 cupquinoa
- 12 ouncesbroccoli florets
- 1/4 pintgrape tomatoes
- 1/4 ouncecilantro
- 2 clovesgarlic
- 2 tablespoonspumpkin seeds
- 1 containernonfat Greek yogurt
- 1 packethoney
- 1/4 teaspoonground coriander
- 1/2 teaspoonground cumin
- 1/4 teaspoonancho chile powder
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 2 baking sheets
- blender or food processor (optional)
Preheat oven to 450°F. In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until ready to serve.
While quinoa cooks, rinse all produce. Cut broccoli into ½-inch florets, if needed. Halve tomatoes lengthwise. Roughly chop cilantro, keeping leaves and stems separate. Halve 1 lime and set aside for yogurt sauce; cut 1 lime into wedges for serving. Mince garlic. Halve jalapeño lengthwise. Using a knife tip, discard seeds and stem, and mince.
Prepare pepitas and broccoli
On a baking sheet, toss pumpkin seeds with spice mix, ½ teaspoon olive oil, and ¼ teaspoon salt. On a separate baking sheet, toss broccoli with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired.
Roast pepitas and broccoli
Transfer baking sheets to oven and roast until pepitas are lighty browned and fragrant, 2-4 minutes. Remove pepitas from oven. Continue roasting broccoli until lightly charred, 8-10 minutes more. Remove from oven and set aside.
Make chile-lime yogurt
While broccoli roasts, in a blender or food processor, combine yogurt, honey, cilantro stems, juice of 1 lime, garlic, half of cilantro leaves, up to half of jalapeño (it's spicy! Feel free to use less if you like), ¼ teaspoon salt, and pepper as desired, and pulse to combine. If sauce is too thick, add up to 1 tablespoon water until smooth and pourable.
Plate broccoli and quinoa bowls
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, then thinly slice. Divide quinoa between shallow bowls and top with roasted broccoli and tomatoes. Drizzle over chile-lime yogurt. Garnish with pepitas and remaining cilantro leaves. Serve with lime wedges. Dig in!