Broccoli Quinoa Bowl

Ingredients

• 1 head of broccoli, chopped into bite size pieces
• 1 cup chickpeas
• 1/2 teaspoon of avocado oil
• 3 cups of cooked quinoa
• 1/3 cup red onions, chopped
• 1/3 cup walnuts, chopped
• 1/4 cup pepitas
• 1/3 cup avocado
• 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 1/4 teaspoons rice vinegar
• 1/3 cup chives
• 1/3 cup parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil

Prep

• Preheat the oven to 400º F. Spread the broccoli and chickpeas on a baking sheet evenly. Drizzle with avocado oil and 1⁄2 teaspoon of salt. Bake for 15 minutes.
• In a blender combine 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt , 11/4 teaspoons rice vinegar, 1/3 cup chives, 1/3 cup parsley, 1 teaspoon garlic powder, 1⁄2 teaspoon of salt, and 1 tablespoon olive oil. Blend until smooth and creamy.
• In a large bowl combine the cooked quinoa, broccoli, chickpeas, red onion, pepitas, walnuts, and avocado. Drizzle the creamy herb yogurt dressing and toss.