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Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

How to Making Recipes Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF using 15 ingredients and 8 steps

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Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

This Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas is a delicious vegan quinoa recipe that is packed with flavor and nutrition.

A wholesome main course or side dish.

You can cook Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients cook Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

  1. It's 175 grams dry quinoa or corn cous cous.
  2. Prepare 3 tbsp olive oil.
  3. It's 525 grams broccoli florets.
  4. It's 300 grams rinsed and patted dry canned chickpeas.
  5. It's 1/2 tsp salt.
  6. It's ground black pepper.
  7. Prepare 75 grams onion, chopped.
  8. You need 2 clove garlic, finely chopped.
  9. It's 1 1/2 tsp ground coriander.
  10. Prepare 3/4 tsp ground cumin.
  11. It's 1/4 tsp turmeric.
  12. You need 1/4 tsp paprika.
  13. You need 1/8 tsp ground cinnamon.
  14. You need fresh coriander/cilantro leaves to garnish.
  15. Prepare 4 lemon wedges to garnish.

Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF step by step

  1. Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil.
  2. Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper.
  3. Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned.
  4. While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water.
  5. Also heat the last tablespoon of oil in a pan over a medium heat and cook the onion until translucent. Add in the garlic and spices and cook for a further minute.
  6. Add in the cooked quinoa / couscous and stir to coat with the spices. You may need to add a dash of water so it doesn't stick to the pan.
  7. Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture.
  8. Serve with a lemon wedge and a fresh coriander leaf garnish.

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