Roasted Kale, Broccoli and Chickpea Quinoa Salad with Feta and Lemon

Bring quinoa and water to a boil; cover and simmer for 15 minutes and remove from heat (or until done). Put in a large bowl and allow to cool.

Rinse chickpeas well, and allow to dry (I let mine sit on a clean hand towel to absorb any excess water).

Roughly chop kale.

Cut broccoli into florets; toss with olive oil and roast at 425ºF for 20 minutes. After 20 minutes, add kale and chickpeas to pan. Toss, and roast for another 15 minutes; allow to cook, then add to quinoa.

Chop herbs, crumble feta, and add to the quinoa/vegetable mixture.

In a small bowl, combine the zest and juice of lemons. Add oil and vinegar, and salt, pepper and dried chili flakes to taste. Toss with quinoa mixture.

This keeps well in the fridge for up to 5 days.