Italian Broccoli Quinoa Bowl

Preheat oven to 400ºF and position one rack near the top and another near the bottom.

Bring broth to a boil in a medium saucepan, then stir in quinoa. Return to boil, cover, and reduce heat to low. Simmer 12–15 minutes, until tender, then drain, return to pan, and cover with a dish cloth and the lid for 5 minutes or more (the cloth absorbs steam so quinoa doesn’t become mushy).

Place broccoli on one half of a large rimmed baking sheet and toss with 1½ tablespoons oil, sprinkle with salt and pepper. Place chickpeas on the other side of the sheet, drizzle with 1 tablespoon oil, and stir (don’t season). On a separate rimmed baking sheet, toss tomatoes with ½ tablespoon oil and sprinkle with salt and pepper. Bake both pans for 10 minutes, with broccoli on the lower rack, then stir each ingredient. Sprinkle broccoli with red pepper flakes and pumpkin seeds. Roast both pans 5–10 more minutes, until tomatoes are wrinkled and juicy, broccoli is browned in places, and chickpeas are starting to brown. In a medium mixing bowl, mix pesto with 1 tablespoon lemon juice and 1 tablespoon water and set aside.

Immediately toss roasted broccoli with 2 tablespoons lemon juice on the tray. Add chickpeas to the pesto and stir to coat. Toss quinoa with a bit of good olive oil, salt, and pepper.

Build each bowl with a generous scoop of quinoa, topped with half the broccoli, pesto chickpeas, and roasted tomatoes. Sprinkle with parmesan cheese and fresh herbs, and serve with lemon wedges.