Ingredients
1 cup dry quinoa
2 Tbsp olive oil
3 cups broccoli, chopped into small pieces
1 can chickpeas, rinsed drained and patted dry
1/2 tsp salt
fresh black pepper
2 cloves garlic, minced
1/2 cup yellow onion, chopped fine
1 1/2 tsp coriander
3/4 tsp cumin
1/4 tsp tumeric
1/4 tsp paprika
1/8 tsp cinnamon
fresh cilantro
lemon wedges
Preparation
Cook quinoa according to package directions. Preheat oven to 425. Toss broccoli and chickpeas with olive oil and salt and pepper. Spread on baking sheet and bake 20 - 25 minutes until broccoli is lightly charred. Heat coconut oil in a pan. Add onion and cook for 5 minutes. Add garlic and spices and cook for 1 minute. Add quinoa and roasted vegetables and toss. Sprinkle with cilantro and squirt of lemon.
