Garlicky Quinoa Bowls w Broccoli and Chickpeas

Ingredients

• 300g quinoa
• 4 cups stock
• 3 tbsp oil
• 1 large onion
• 450g broccoli florets
• 10 cloves garlic, minced
• 2 14oz cans chickpeas, drained (should be roughly 240g drained)
• 2-6 tbsp pine nuts, sunflower seeds, cashews, etc
• 6 tbsp evoo
• juice of 1-2 lemons
• 9 tbsp chopped fresh parsley
• black pepper

Directions

1. Add quinoa and stock to a pan and place over low heat. Simmer gently, stirring regularly, until the quinoa is soft and the germ has detached. Add more water as needed to prevent it drying up

2. Put oil in a pan and add sliced onion, broccoli florets, and garlic. Cook over very low heat for 5 minutes until the broccoli is just becoming tender but still has some bite to it

3. Add the chickpeas and cook another 5 minutes

4. When both the quinoa and vegetables are ready, combine them in a large bowl along with the pine nuts, olive oil, lemon juice, fresh parsley, and plenty of black pepper. Serve warm or cold

Notes

• Misc vegetables can work well in this. Sliced peppers, green beans. Dice up a raw avocado and toss it in at the end
• Try adding 1-2 tbsp fresh ginger, chopped (add at step 2 w/ the garlic and onion)

References

1. Garlicky Quinoa Bowls With Broccoli And Chickpeas