Moroccan-Spiced Quinoa With Roasted Broccoli And Chickpeas Recipe

Name: Moroccan-Spiced Quinoa With Roasted Broccoli And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dry quinoa; 2 T. olive oil; 3 c. broccoli, chopped into small pieces; 1 can chickpeas, rinsed, drained, and patted dry; 1/2 t. sea salt; fresh black pepper; 1 T. coconut oil; 1/2 c. yellow onion, chopped fine; 2 garlic cloves, minced; 1 1/2 t. coriander; 3/4 t. cumin; 1/4 t. turmeric; 1/4 t. paprika; 1/8 t. cinnamon; fresh cilantro; lemon wedges

Servings: persons

1 c. dry quinoa
2 T. olive oil
3 c. broccoli, chopped into small pieces
1 can chickpeas, rinsed, drained, and patted dry
1/2 t. sea salt
fresh black pepper
1 T. coconut oil
1/2 c. yellow onion, chopped fine
2 garlic cloves, minced
1 1/2 t. coriander
3/4 t. cumin
1/4 t. turmeric
1/4 t. paprika
1/8 t. cinnamon
fresh cilantro
lemon wedges

1
Cook the quinoa according to package directions.
2
Preheat the oven to 425 degrees.
3
Toss the broccoli and chickpeas with the olive oil, 1/2 teaspoon of sea salt, and a few grinds of black pepper.
4
Spread out the mixture evenly onto a parchment paper-lined baking sheet.
5
Bake the mix for 20-25 minutes, until the broccoli is lightly charred (not burnt).
6
Meanwhile, heat the coconut oil in a pan.
7
Add in the onion and cook for about five minutes.
8
Add in the garlic and spices and cook for about one minute.
9
Add in the cooked quinoa and toss the mix until the quinoa is coated with the spices (you may need to add a bit of water or more oil to prevent sticking).
10
Lightly stir in the roasted vegetables (or just pile them on top).
11
Top with a squirt of lemon juice and a bit of fresh cilantro and serve!

1084

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. dry quinoa, 2 T. olive oil, 3 c. broccoli, chopped into small pieces, 1 can chickpeas, rinsed, drained, and patted dry, and more.

Yes, Moroccan-Spiced Quinoa With Roasted Broccoli And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Quinoa With Roasted Broccoli And Chickpeas

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