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

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

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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. 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 it.

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

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

Instructions 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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