Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.
Combine quinoa, 1 1/3 cups water, and 1/8 teaspoon salt in a medium saucepan.
Bring to a boil over medium-high heat.
Reduce heat to medium-low, partially cover, and simmer until the quinoa is tender, about 15 minutes.
Drain any excess water.
Meanwhile, pat chickpeas dry with a paper towel.
Toss with onion, 2 teaspoons oil, and 1/8 teaspoon each salt and pepper in a large bowl.
Spread out on the prepared baking sheet.
Roast for 15 minutes.
Toss kale with 2 teaspoons oil and the remaining 1/8 teaspoon salt in the large bowl.
Stir the kale into the chickpeas and roast for 15 minutes more.
Whisk in the remaining 2 tablespoons oil.
Divide the quinoa among 4 serving bowls.
Top with the kale mixture, bell pepper slices, feta, and pumpkin seeds.
Drizzle with the vinaigrette.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
