Back at you again with another savoury recipe! This one started in a very “throw together whatever I feel like eating right now” kind of meal, but it amazingly turned into something delicious.. Easily a meal I would eat weekly!
As the title suggests, this dish is so simple and comes together quickly. In all honesty, the longest part is waiting for the veggies to roast! The vegetables used are broccoli, cauliflower, and kale, all of which are from the cruciferous vegetable family. These veggies are great for fibre, vitamins C, K and E, and folate, an important B vitamin! Combine with the widely known goodness of quinoa and chickpeas, and you have a nutrient dense, flavour packed, incredibly hearty dish!
As a bonus, its ingredients are also interchangeable. Not a fan of dates? No worries! Just use dried cranberries. Hate tahini? You’re crazy, but you can easily substitute it for another healthy fat, like avocado! Yummy! Don’t like quinoa? All good! Just use rice, or if gluten isn’t a problem, cous cous would be a fantastic addition. But I highly recommend trying it with the quinoa first, not just because of it’s nutritional benefits, but also due to it’s nutty, crunchy consistency, adding another element to the dish. And hey, I do love a good textural dish.
So give it a go as it is before mixing it up! I hope you enjoy it, and if you do make this dish, or any of my others, please don’t forget to tag me on any of your social media accounts so I can see your work!
Recipe: Simple Quinoa, Chickpea + Veg Bowls
Vegan. Gluten Free. Nut Free.
1 cup quinoa, rinsed and drained
2 cups vegetable stock
1 onion, diced
4 garlic cloves, crushed and finely chopped
1 small cauliflower head, broken into small florets
1 small broccoli head, broken into small florets
4 stalks of kale, leaves torn and finely chopped – stems discarded
1 tin chickpeas (400g), rinsed and drained
5 medjool dates, pitted and chopped small
1 tsp turmeric
1/2 tsp cumin seeds
Salt + pepper, to taste
Tahini, to serve (This is my favourite)
- Preheat the oven to 180°C, and line a tray with baking paper. In a large bowl, add the cauliflower and broccoli florets, a pinch of salt, cracked pepper, turmeric, as well as a light drizzle of olive oil. Toss until the florets are coated, pour onto the baking tray in a single layer, and roast until soft – around 20 – 25 minutes, depending on the size of the florets.
- In the meantime, add the quinoa and 2 cups of stock to a pot. Bring to a boil, then reduce to a simmer, cover and cook according to packet directions, or until the water is absorbed – around 10 – 15 minutes. Once cooked, fluff and set aside.
- In a fry pan drizzled with olive oil, fry the onion, garlic, and cumin seeds until fragrant. Add the chopped dates, and cook for a further few minutes before adding the kale and chickpeas. Cook until the kale is wilted and everything is covered.
- Add the roasted cauliflower and broccoli florets to the pan, give it all a quick stir, and season with salt and pepper as desired. Remove from heat, and gently fold in the cooked quinoa.
- Scoop the desired portions into bowls, drizzle with a generous amount of tahini, serve, and most importantly, enjoy!
Happy eating, everyone!