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One-Pan Quinoa, Chickpeas & Greens
You can thank us later for this quick and easy weeknight dinner recipe. Vibrant, hearty and nourishing, it’s a great speedy option to whip up after a long day. Consider the recipe a base and feel free to swap the chickpeas for lentils, and the broccoli and peas for green beans or edamame. Any leftovers will make a fantastic salad the following day.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●casserole dish
- ●blender
- ●bowl
📝 Preparation Steps
1
Place a heavy-bottomed casserole dish over medium–high heat and add a drizzle of olive oil. Add the garlic, onion, ginger and a sprinkle of salt and pepper; cook for 4–⏱️ 5 minutes until softened. Add the ground cumin, coriander and turmeric; cook for ⏱️ 1 minute to bloom the spices.
drizzle of olive oilgarlic2 clovesground cumin1 teaspoonground coriander1 teaspoonground turmeric0.5 teaspoon
2
Add the quinoa and stir to coat. Then add the drained chickpeas, coconut milk, vegetable stock and stir to combine.
quinoa8 oz
3
Bring to a gentle simmer and cover. Cook for ⏱️ 15 minutes, stirring once or twice, until almost cooked — it will finish cooking once you add the greens.
4
After ⏱️ 15 minutes, remove the lid and top the quinoa and chickpeas with the tenderstem broccoli and frozen peas. Lower the heat slightly, cover again and bake for a further ⏱️ 5 minutes. Resist the temptation to remove the lid during this time, so that the vegetables can cook in the steam.
quinoa8 oztenderstem broccoli8 ozfrozen peas5.2 oz
5
While the quinoa and vegetables are cooking, make the creamy coriander sauce. Place all of the ingredients into a NutriBullet or blender and process until smooth.
quinoa8 ozground coriander1 teaspoon
6
Once the quinoa is cooked and the vegetables are vibrant green and tender, serve in bowls, drizzled with the creamy coriander sauce.
quinoa8 ozground coriander1 teaspoon
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