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1
Preheat oven to 400 degrees F and position one rack near the top and another near the bottom.
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2
Bring broth to a boil in a medium saucepan, then stir in quinoa.
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3
Return to boil, cover, and reduce heat to low.
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4
Simmer 1215 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 doesnt become mushy).
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5
Place broccoli on one half of a large rimmed baking sheet and toss with 1 1/2 tablespoons oil, sprinkle with salt and pepper.
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6
Place chickpeas on the other side of the sheet, drizzle with 1 tablespoon oil, and stir (dont season).
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7
On a separate rimmed baking sheet, toss tomatoes with 1/2 tablespoon oil and sprinkle with salt and pepper.
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8
Bake both pans for 10 minutes, with broccoli on the lower rack, then stir each ingredient.
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9
Sprinkle broccoli with red pepper flakes and pumpkin seeds.
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10
Roast both pans 510 more minutes, until tomatoes are wrinkled and juicy, broccoli is browned in places, and chickpeas are starting to brown.
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11
In a medium mixing bowl, mix pesto with 1 tablespoon lemon juice and 1 tablespoon water and set aside.
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12
Immediately toss roasted broccoli with 2 tablespoons lemon juice on the tray.
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13
Add chickpeas to the pesto and stir to coat.
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14
Toss quinoa with a bit of good olive oil, salt, and pepper.
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15
Build each bowl with a generous scoop of quinoa, topped with half the broccoli, pesto chickpeas, and roasted tomatoes.
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16
Sprinkle with parmesan cheese and fresh herbs, and serve with lemon wedges.
