This is one of my go-to favorites for a quick, healthy, and satisfying lunch. It's light and refreshing and the ingredients are usually in the fridge around here, so it's a snap to throw together.
Notes: I cook a big batch of chickpeas every so often and keep them in plastic bags in the freezer. Frozen beans thaw quickly and are great for tossing in recipes like this. As for the roasted red pepper, you have a few options: you can used jarred peppers from the store (great for off-season), you can roast your own in the oven, or (my preferred method) saute a chopped one with a little olive oil until tender.
Adapted from Sprouted Kitchen
I made a similar version of this last night for my book club, and they loved it! Steaming the broccoli in the quinoa worked great - I love that the nutrients stay in the quinoa.
ReplyDeleteSteaming broccoli right with the quinoa is an excellent way to preserve all of the broccoli's nutrients! The nutrients remain right in the quinoa, rather than being left in the left over steaming water. I love it! Thanks for the comment :)
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