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

olive oil

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.

One Comment

  1. Posted December 11, 2014 at 9:20 am | Permalink

    Loving the sound of this! In my old job, we would sometimes get lunch from this lovely little place that new their salads, and my favourite was a quinoa one that used many of the same ingredients as you have done here 😀 Delicious! x

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