Quinoa, Broccoli and Chickpea Protein Bowl @rachelsclevercreations
Lemon Quinoa
1 1/2 Cups Quinoa rinsed
Water check the package
Juice + Zest of 1/2 Lemon
Generous Pinch Sea Salt
Garlicky Broccoli
5-6 Cups Broccoli Florets
3 Cloves Garlic minced
1/2 Tsp Chili flakes
Drizzle Olive Oil
1/2 Tsp Salt
Fresh Cracked Black Pepper
Smoked Chickpeas
1 15 oz Can Chickpeas
Drizzle Olive Oil
1/2 Tsp Salt
1/2 Tsp smoked Paprika
1/4 Tsp Garlic powder
1/4 Tsp onion powder
Lots of Fresh Cracked Black Pepper
Green Tahini Sauce
1/3 Cup Tahini
1/3 Cup Water
1 Clove Garlic sliced
2 Tbs Extra Virgin Olive Oil
Juice from 2 Limes
1/4 Cup Fresh Parsley
1/4 Jalapeño ribs and seeds removed
1/4 Tsp Salt
1 Tsp pure maple syrup
Fresh Cracked Black Pepper
Optional Toppings
Hemp or Sesame Seeds
Sliced Avocado
Instructions
Lemony Quinoa
Different brands of quinoa call for different amounts of water. Just use the amount it says on your box of quinoa!
Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.
Broccoli and Chickpeas
Preheat oven to 425 degrees F.
Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and spices. Toss to coat.
Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, and spices. Toss to coat.
On a sheet pan lined with parchment paper (or a silpat), bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
Green Tahini Sauce
In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of smoked Chipotle powder. For extra tang, add in more lime juice.
Assemble your bowls! I mixed everything together or you could layer them staring with quinoa, broccoli, Chickpeas, and dressing topped with hemp seeds and avacado if desired.
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