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Garlicky quinoa bowls with broccoli and chickpeas

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

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.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.