Moroccan Spiced Quinoa with Roasted Broccoli and Chickpeas
Ingredients
The quinoa and vegetables
-
1
cup
dry quinoa
-
3
cups
broccoli, chopped into small pieces
-
14
ounces
cooked chickpeas, rinsed and drained
The seasoning and cooking
-
2
tablespoons
olive oil
-
½
teaspoon
sea salt
-
½
teaspoon
fresh black pepper
-
1
tablespoon
coconut oil
-
½
cup
yellow onion, chopped fine
-
2
cloves
garlic, minced
-
1 ½
teaspoons
coriander
-
¾
teaspoon
cumin
-
¼
teaspoon
turmeric
-
¼
teaspoon
paprika
-
⅛
teaspoon
cinnamon
-
2
tablespoons
fresh cilantro
-
lemon wedges
Instructions
- Cook the quinoa according to package directions.
- Preheat the oven to 425°F.
- Toss the broccoli and chickpeas with olive oil, sea salt, and black pepper.
- Spread the mixture on a parchment-lined baking sheet and bake for 20-25 minutes until lightly charred.
- Meanwhile, heat coconut oil in a pan and sauté the onion for about five minutes.
- Add garlic and spices to the onion and cook for about one minute.
- Stir in the cooked quinoa and mix until coated with spices, adding water or oil if needed.
- Gently fold in the roasted vegetables or serve them on top.
- Finish with a squirt of lemon juice and fresh cilantro before serving.
Nutrition Facts (estimated)
Servings
8
Calories
223
Total fat
8g
Total carbohydrates
30g
Total protein
8g
Sodium
162mg
Cholesterol
0mg
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