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Best Idea to Preparing Perfect Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

Wishing to dine Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with helpful ways on producing a Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF like a famous chef made.

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

We hope you got insight from reading it, now let's go back to vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf recipe. To make vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf you only need 15 ingredients and 8 steps. Here is how you do it.

To make an extraordinary Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF, below are the materials required:

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

After readying the materials, next you are ready to make your 5-star Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF by following the guidances on this section:

  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.

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

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