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.
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!