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Garlicky quinoa bowls with broccoli and chickpeas

Garlicky quinoa bowls with broccoli and chickpeas - never thought I would be this excited over such a healthy vegan recipe! This was DELICIOUS!

This is a first: never before have I been so ridiculously excited about such a healthy recipe – and a vegan one to boot! Quinoa bowls – they don’t sound much, but flavours and textures in this dish are just unbelievable.

Just imagine it: fluffy quinoa, the fresh flavour of al dente broccoli, soft chickpeas, crunchy pine nuts, and plenty of garlicky, lemony dressing… I’ll admit, this stuff barely made it into the bowl, which is a bit of an issue for a recipe titled ‘quinoa bowls’. But ‘quinoa eaten straight from the pan’ didn’t seem to have quite the same ring to it.

Garlicky quinoa bowls with broccoli and chickpeas - never thought I would be this excited over such a healthy vegan recipe! This was DELICIOUS!

You could serve this quinoa recipe as a side dish, but actually it works great as a full meal too – the quinoa, chickpeas and pine nuts mean that these quinoa bowls are packed with protein. One big, warm, comforting bowl of protein. This is actually one of my favourite ways to make dinner when I have a fridge full of food but no inspiration of what to make – start with a grain or some other form of carb in a bowl (mashed potato, quinoa, rice, whatever), pile on whatever veggies you have in the fridge, and then add some form of protein (beans, chickpeas, nuts, cheese, etc). It always leads to an awesome dinner, but it’s rarely quite as incredible as these quinoa bowls were.

Garlicky quinoa bowls with broccoli and chickpeas - never thought I would be this excited over such a healthy vegan recipe! This was DELICIOUS!

This dish is irresistible served warm or cold – even the leftovers that I left in the pan to cool down weren’t safe from me and my fork. So, you can either cook it fresh, or cook it in advance and pack it up for a picnic – I would quite happily eat these quinoa bowls for breakfast, lunch and dinner (in the same day).

Garlicky quinoa bowls with broccoli and chickpeas - never thought I would be this excited over such a healthy vegan recipe! This was DELICIOUS!

Print Recipe
5 from 1 vote

Garlicky quinoa bowls with broccoli and chickpeas

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main meal
Servings: 2
Calories:
Author: Becca Heyes

Ingredients

  • 100 g quinoa
  • 350 ml vegetable stock
  • 1 tbsp oil
  • 1 small leek halved lengthwise and then sliced
  • 150 g broccoli separated into florets
  • 3 cloves garlic minced
  • 400 g tin chickpeas 240g when drained, drained
  • 2 tbsp pine nuts
  • 2 tbsp extra virgin olive oil
  • Juice of half a lemon
  • 3 tbsp fresh parsley chopped
  • Black pepper

Instructions

  • Add the quinoa and the vegetable stock to a pan, and place over a low heat. Simmer gently, stirring regularly, until all of the stock has been absorbed, the quinoa is soft, and the spiral-shaped germ has detached from the quinoa. If the quinoa begins to dry up before it is fully cooked, just add a dash more water.
  • Meanwhile, heat the oil in a frying pan, and add the sliced leek, broccoli and garlic. Cook over a very low heat for 5 minutes, stirring regularly, until the leek and garlic are soft and the broccoli is just tender but still has a bit of bite to it.
  • Add the chickpeas, and cook for a further 5 minutes.
  • When the quinoa and vegetables are both ready, combine them, along with the pine nuts, olive oil, lemon juice, fresh parsley and plenty of black pepper. Mix to combine, and serve warm or cold.

Garlicky quinoa bowls with broccoli and chickpeas - never thought I would be this excited over such a healthy vegan recipe! This was DELICIOUS!

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Recipe Rating




Ayesha

Sunday 20th of August 2017

I'm so thrilled to have found your blog! From now on, my Sunday meal prep is basically going to be all your recipes, which are in UK measurements, hurrah! This dish is interesting, I just made it and I love it! It's going to be my lunch for the week. I doubled the portions. And your chick pea biriani is in the oven now. Who says vegan don't get enough protein! :) Thank you, and look forward to trying out more recipes.

Becca @ Amuse Your Bouche

Saturday 26th of August 2017

Hehe yay I'm glad you found me too! Glad you enjoyed this recipe, hope you find plenty of other things you like too :)

Adrienne

Wednesday 22nd of June 2016

I just wanted to say how much I love this recipe! It's become one of my go-to favorites.

Becca @ Amuse Your Bouche

Wednesday 22nd of June 2016

Yay thank you Adrienne! Gotta love a dinner bowl :)

Dee

Wednesday 4th of May 2016

Do you have this recipe in American measurements (i.e, 1 cup, 2 Tblsp., etc.)? This sounds delicious; but this is in metric measurements.

Becca @ Amuse Your Bouche

Thursday 5th of May 2016

Hi Dee, I'm afraid I don't, sorry! I only started writing my recipes in both formats at the start of 2015. To be honest though, the exact quantities shouldn't matter too much with this one - just cook 2 portions of quinoa in stock and add around half a head of broccoli, and you're most of the way there :) I hope you make it work! Otherwise, check out any of my recipes from 2015 or 2016 and you should be fine!

Donna

Monday 11th of April 2016

Looks delicious! I would like to make it but my boyfriend has diverticulitis. What would you substitute for the pine nuts, do you think, so that he can eat it?

Becca @ Amuse Your Bouche

Monday 11th of April 2016

Can he eat other nuts? The pine nuts are only there for a little bit of crunch, so any nut would work - or just skip them altogether :)

Una

Tuesday 1st of December 2015

Fantastic!!! Am eating it out of the pain! So tasty and nutritious. Definitely make it again. ?

Becca @ Amuse Your Bouche

Tuesday 1st of December 2015

Woop woop! Thanks Una! :)

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