Preheat oven to 425°F. On a sheet pan toss broccoli, onion and chickpeas with 1 t. oil and spices, to taste. Roast for 15-20 minutes or until veggies are tender with charred edges, flip once halfway through.
In a small pot bring stock to a boil. Add quinoa and reduce heat to a simmer. Cover with a tight-fitting lid and cook about 15 minutes, or until the grain is translucent.
In a small jar with a tight-fitting lid, combine olive oil, vinegar, and mustard and shake vigorously until creamy.
Divide the kale, roasted veggies, quinoa, and feta between two bowls. Top with dressing.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars.