Pineapple Broccoli Quinoa with Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 head Broccoli
  • 1 1/4 cup Chickpeas, Cooked
  • 4 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Onion, large
  • 1 Pineapple, medium

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 tbsp Peanut butter or tahini, all natural

• Pasta & Grains

  • 1 1/2 cup Quinoa

• Baking & Spices

  • 1 Salt & pepper

Found on win-winfood.com

Description

Ingredients

• optional: 1 tablespoon olive or coconut oil
• 1 large onion
• 4 cloves garlic
• 1 tablespoon fresh, finely chopped ginger (about 1-inch piece)
• 1 and ½ cup (250 g) uncooked quinoa
• 3 cups (720 ml) vegetable broth
• 1 head broccoli (about 3 cups chopped, 400 g)
• 1 medium pineapple
• 1 and ¼ cup (300 g) cooked chickpeas (or other beans of choice, black beans would be great here)
• 1-2 tablespoons all natural peanut butter or tahini (I like to use 2 for the oil free version)
• salt & pepper to taste

Directions

• Finely chop the onion and garlic.
• Rinse the quinoa in a mesh strainer and set aside.
• Heat the oil (if using) in a large pan (or just heat the pan with no oil).
• Add the onions and ginger and sauté on medium high until fragrant (about 5 minutes). If you didn’t use any oil, you can add a little bit of water to prevent sticking.
• Mix in the garlic and fry for one more minute.
• Add the rinsed quinoa and veggie broth.
• Bring to a boil, reduce to medium heat and cook for 12 minutes (or until the quinoa is almost done, slightly softened and enlarged). I like to cover my pan with a lid (or aluminum foil if I don’t have a lid) for this. If you don’t use one, you might need to add extra water as the broth will evaporate more quickly.
• While the quinoa cooks, wash the broccoli and pineapple, peel and core the pineapple and chop both into even pieces. You can make them bigger or smaller, up to you, I like to cut them up into fairly large ones.
• Once the quinoa is almost cooked (after the 12 minutes), mix in the broccoli and pineapple. Cover with a lid or aluminum foil and continue cooking until the quinoa is entirely soft and fluffy and the broccoli softens a bit (about 3-4 minutes). Keep an eye on the mixture at this point to prevent burning it. Add a little bit of water if too dry and stir occasionally to unstick it from the bottom of the pan.
• Once cooked, mix in the chickpeas and peanut butter or tahini and serve right away.
• Enjoy as a main dish, a side or even as a burrito filling or an addition to salads.