Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas

This Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas is a delicious vegan quinoa recipe that is packed with flavor and nutrition. A wholesome main course or side dish.

Course Main Course, Side Dish

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 223kcal

Author Wendy Polisi

Ingredients

1 cup dry quinoa
2 tablespoon olive oil
3 cup broccoli chopped into small pieces
14 ounces cooked chickpeas rinsed, drained, and patted dry
½ teaspoon sea salt
½ teaspoon fresh black pepper
1 tablespoon coconut oil
½ cup yellow onion chopped fine
2 cloves garlic minced
1 ½ teaspoon coriander
¾ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon paprika
⅛ teaspoon cinnamon
2 tablespoon fresh cilantro
lemon wedges

US Customary - Metric

Instructions

Cook the quinoa according to package directions.
Preheat the oven to 425 degrees.
Toss the broccoli and chickpeas with the olive oil, ½ teaspoon of sea salt, and a few grinds of black pepper.
Spread out the mixture evenly onto a parchment paper-lined baking sheet.
Bake the mix for 20-25 minutes, until the broccoli is lightly charred (not burnt).
Meanwhile, heat the coconut oil in a pan.
Add in the onion and cook for about five minutes.
Add in the garlic and spices and cook for about one minute.
Add in the cooked quinoa and toss the mix until the quinoa is coated with the spices (you may need to add a bit of water or more oil to prevent sticking).
Lightly stir in the roasted vegetables (or just pile them on top).
Top with a squirt of lemon juice and a bit of fresh cilantro and serve!

Nutrition