Quinoa Bowl + Roasted Veggies

There’s nothing better than a quick and easy quinoa bowl that’s loaded with pre- or post-workout ingredients, including roasted broccoli, chickpeas and a honey vinaigrette.


1 cup quinoa

½ head broccoli, cut into florets, or 1 cup frozen broccoli

½ can canned chickpeas, rinsed and patted dry

1 tbsp canola oil

Salt and pepper to taste

Chopped parsley to garnish

Shredded Chicken (optional)

Poached Egg (optional)

Lemon zest (optional)

For the Honey Vinaigrette:

1 tbsp Sue Bee® Clover Honey

½ tbsp Dijon mustard or mustard powder

2 tbsp red wine vinegar

6 tbsp 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 10 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 10 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).

Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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