Lemony Broccoli Chickpea Quinoa Bowl
This filling meal-in-a-bowl uses simple ingredients that, when paired, are incredibly flavorful, though the photo doesn’t do it justice! You can never go wrong with olive oil, lemon juice and sea salt. I rarely use leeks but loved them in this dish in place of onions, lending a similar flavor and no tears streaming down my face when I sliced them! Swap the broccoli and mushrooms for any veggie you like – we’ve been buying 2-3 packages of mushrooms weekly since the little guy loves them!
1.5 cups dry quinoa, rinsed and cooked according to package directions
1 head broccoli, chopped finely into tiny pieces
1 package baby bella mushrooms, chopped
1 can chickpeas, drained and rinsed
1 leak, finely sliced
2 cloves minced garlic
4 Tbsp fresh lemon juice
Sea salt to taste
In a large skillet, heat olive oil and sautee garlic and leeks for about 3 minutes. Add broccoli and mushrooms, cooking until broccoli has softened about 5 minutes. Add chickpeas and stir to combine.
Add cooked quinoa to the vegetable and quinoa mixture, mixing well to combine. Mix in lemon juice, a drizzle of olive oil and sea salt to taste, adding more lemon juice/oil/salt to your liking. Enjoy room temperature or hot.