Sprouts + Chickpeas + Quinoa
Ingredients
- 1 tsp chilli flakes
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 300g brussel sprouts, quartered
- 2/3 cup quinoa, rinsed
- One large lemon, halved
Preparation
Cook the quinoa according to packet directions. For extra oomph, I suggest cooking it in veggie stock. Set aside
Fry the garlic + seeds in a large pan until fragrant. Add the brussel sprouts and chilli flakes. Cook until the sprouts have browned lightly on all sides. Don't stir too often! Just let them cook
Add the chickpeas and let them brown too
Squeeze some of one half of the lemon over the contents of the pan and give it a good mix. Add the quinoa, stir, then squeeze the rest of the half of lemon over the top, and season with salt + pepper. Mix + remove from the heat
Serve with tahini, kraut + extra lemon juice