Moroccan-Spiced Quinoa With Roasted Broccoli And Ch

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan-Spiced Quinoa With Roasted Broccoli And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions