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

Name: Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 175 grams dry quinoa or corn cous cous; 3 tbsp olive oil; 525 grams broccoli florets; 300 grams rinsed and patted dry canned chickpeas; 1/2 tsp salt; ground black pepper; 75 grams onion, chopped; 2 clove garlic, finely chopped; 1 1/2 tsp ground coriander; 3/4 tsp ground cumin; 1/4 tsp turmeric; 1/4 tsp paprika; 1/8 tsp ground cinnamon; fresh coriander/cilantro leaves to garnish; 4 lemon wedges to garnish

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I love roasted chickpeas and the quinoa comes out very flavoursome. Delicious!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I love roasted chickpeas and the quinoa comes out very flavoursome. Delicious!

Saved

Ingredients

30 mins

4 servings

175 gramsdry quinoa or corn cous cous
3 tbspolive oil
525 gramsbroccoli florets
300 gramsrinsed and patted dry canned chickpeas
1/2 tspsalt
ground black pepper
75 gramsonion, chopped
2 clovegarlic, finely chopped
1 1/2 tspground coriander
3/4 tspground cumin
1/4 tspturmeric
1/4 tsppaprika
1/8 tspground cinnamon
fresh coriander/cilantro leaves to garnish
4lemon wedges to garnish

Saved

Steps

30 mins

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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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on September 19, 2015 16:30

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

Keywords

Lemon Onion Corn Turmeric Cilantro Broccoli Pepper Couscous Quinoa Garlic Garbanzo Bean

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

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

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