Chickpea and Quinoa Veggie Bowl
Ingredients
- 2 tsp coconut oil
- 3 medium sized zucchinis, julienned
- 1/2 purple cabbage, shredded
- 2 cups blanched broccoli florets
- pinch sea salt
- 2 cups quinoa, cooked
- 1 400g can chickpeas
- 2 tsp ground cumin
- 1 Tbs garam masala
- 1 cup coconut milk
- Salt and pepper
- 1 cup fresh coriander roughly chopped
- 1/2 cup mint
- 1 red salad onion finely sliced
- Juice of one lemon
- Pinch cayenne pepper
Preparation
Blanch the broccoli by bringing water to a boil, placing broccoli florets in the water, cooking for 3-5 minutes without overcooking, draining, and immediately running under cold water to stop the cooking process. Let it drain for a few minutes or pat dry with a towel, then set aside.
Bring a skillet to medium heat and add coconut oil. Once hot, add the cumin and garam masala and cook until fragrant.
Toss in the zucchini and cook for 2-3 minutes to soften.
Add the cabbage and a pinch of salt, then cook until the cabbage has slightly softened.
Pour in the coconut milk and lemon juice.
Sprinkle with cayenne pepper and mix to combine.
Add quinoa, chickpeas, and broccoli, then toss everything together.
Season to taste with salt and pepper.
Finally, add coriander and mint, and top with salad onions.
