Roasted Broccoli Quinoa Bowl in 35 Min

Instructions:

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli florets and dried chickpeas with olive oil, garlic powder, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes, tossing halfway through, until the broccoli edges are mahogany-colored and the chickpeas are crisp.
2. Combine rinsed quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let the pot sit, covered, for 5 minutes, then fluff with a fork.
3. In a small bowl or jar, combine tahini, lemon juice, maple syrup, and minced garlic. Whisk vigorously, then gradually whisk in ice-cold water one tablespoon at a time until the dressing reaches a velvety, pourable consistency.
4. Divide the fluffy quinoa evenly among three bowls. Top with the roasted broccoli and chickpeas, then drizzle with the lemon-tahini sauce.