Garlicky Quinoa Bowls
One day a week Dave and I are both home during lunch, so we're always looking for quick, but healthy recipes to put together. This garlicky quinoa bowl was easy to make and was a filling lunch for both of us. We divided the large bowl pictured above into four smaller servings.
Adapted from Amuse Your Bouche.
-3/4 cup quinoa
-1 1/2 cups vegetable broth
-1 cup broccoli, separated into florets
-Small onion, diced
-3 cloves garlic, minced
-14 ounce can chickpeas, drained
-2 tablespoons extra virgin olive oil
-Juice of half a lemon
Add the quinoa and the vegetable stock to a pan, and place over a low heat. Simmer gently, stirring regularly, until all of the stock has been absorbed, the quinoa is soft.
Meanwhile, heat a skillet sprayed with cooking spray, and add the onion, broccoli and garlic. Cook over a very low heat for 5 minutes, stirring regularly, until the garlic is soft and the broccoli crisp tender. Add the chickpeas to the skillet, and cook for another 5 minutes.
When the quinoa and vegetables are both ready, combine them, along with the olive oil, lemon juice, and black pepper. Mix to combine, and serve warm.