Chickpea & Charred Broccoli Quinoa Bowl with Smoked Paprika Vinaigrette

This hearty bowl is proof that gluten-free eating can be deeply satisfying and full of texture. Nutty toasted quinoa forms the base, topped with broccoli florets charred until their edges turn crisp and slightly sweet, and chickpeas roasted until crackly with cumin, smoked paprika, and a pinch of cayenne. Everything is drizzled with a creamy, smoky tahini-lemon vinaigrette that ties the whole bowl together with tang and depth. Because it's built from naturally gluten-free whole foods — quinoa, legumes, vegetables, tahini, and olive oil — this recipe is safe for anyone following a strict gluten-free diet for celiac disease or gluten sensitivity, as long as you double-check that your spices and tahini are labeled gluten-free (cross-contamination can occasionally occur in processing). It's also a great way to pack in fiber, plant protein, and iron, nutrients that can sometimes run low on a gluten-free diet if meals lean too heavily on refined gluten-free substitutes. Serve it warm as a cozy weeknight dinner, or pack leftovers for a make-ahead lunch — the flavors deepen overnight, and the vinaigrette keeps everything moist without turning the quinoa soggy.

Ingredients

• 1 cupquinoa, rinsed; use certified gluten-free quinoa
• 2 cupswater or vegetable broth
• 2 cans (15 oz each)canned chickpeas, drained, rinsed, and patted dry
• 4 tbspolive oil, divided
• 2 tspsmoked paprika, divided; check label for gluten-free certification
• 1 tspground cumin
• 0.25 tspcayenne pepper, optional, for heat
• 1.5 tspsalt, divided, plus more to taste
• 6 cupsbroccoli florets, cut into bite-sized pieces
• 0.33 cuptahini, gluten-free certified
• 3 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 3 tbspWarm water, to thin the dressing, more as needed
• 0.5 tspblack pepper
• 2 tbspfresh parsley, chopped, for garnish
• 4 wedgeslemon wedges, for serving

Method

No instructions listed.