CLEAR-THE-FRIDGE SERIES:
WARM QUINOA BOWL WITH SPICY ROASTED CHICKPEAS, MUSHROOMS, BROCCOLI & CARROTS.
TOPPED WITH AVOCADO, CILANTRO & A SPLASH OF LIME.
Preparation time: 15 minutes
Cooking time: 15 minutes
INGREDIENTS ------------------
serves 2
100 g quinoa
3 medium mushrooms, chopped
3 small carrots, diced or cubed
1 cup chickpeas, soaked overnight and cooked [or canned]
1 tsp smoked paprika
1/2 tsp sriracha sauce [or your favourite spicy sauce; or fresh chilli]
2 broccoli florets, pulled apart, stems chopped
1 garlic clove, finely chopped
1 tbsp cooking oil [i.e. grapeseed oil]
unrefined salt & black pepper to taste
extra virgin olive oil for dressing
1/2 avocado
handful fresh cilantro, roughly chopped
1/2 lime
METHOD ---------------------
Add quinoa to a small saucepan and cover with water. To cook the quinoa use a 2:1 ratio of liquid to quinoa or 2 cups of water for every 1 cup of dry quinoa. Salt to taste, bring to boil and reduce heat to medium-low. Cover and simmer the quinoa. After 5 minutes of cooking add carrots and broccoli stems. Continue cooking for 5 minutes and add broccoli florets [tops]. Add more water if needed and cook until all of the water is absorbed and the carrots & broccoli are cooked al dente (you want a bit of crunch). Total cooking time should be ca. 15 minutes.
Meanwhile, heat a small amount of cooking oil in a medium pan. Add garlic and cook over medium heat for 1 minute, not allowing it to brown. Add mushrooms and cook for ca. 5 minutes or until golden. Garnish with black pepper. Set aside and keep warm.
At the same time, add a tablespoon of water in a small pan, toss in the chickpeas, salt, paprika & sriracha. Saute for 3 minutes until chickpeas are coated in spices. Set aside and keep warm.
Transfer the cooked quinoa to two bowls, add mushrooms & chickpeas. Toss in slices of avocado, add a splash of olive oil, lime juice, cilantro and salt to taste.
Serve immediately.
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