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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

1. Make ready 175 grams dry quinoa or corn cous cous
2. Make ready 3 tbsp olive oil
3. Prepare 525 grams broccoli florets
4. Prepare 300 grams rinsed and patted dry canned chickpeas
5. Make ready 1/2 tsp salt
6. Make ready ground black pepper
7. Get 75 grams onion, chopped
8. Make ready 2 clove garlic, finely chopped
9. Get 1 1/2 tsp ground coriander
10. Make ready 3/4 tsp ground cumin
11. Take 1/4 tsp turmeric
12. Prepare 1/4 tsp paprika
13. Make ready 1/8 tsp ground cinnamon
14. Prepare fresh coriander/cilantro leaves to garnish
15. Take 4 lemon wedges to garnish

Steps to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

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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