Last updated: Wednesday August 08th 2018
85 grams of raw Andean Sol Organic Quinoa
2 Tbsp olive oil
1 medium head of broccoli
1 bell pepper
6 large mushrooms
1 can of chickpeas
1 white onion
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp cumin
Salt and pepper to taste
200 ml plain non-dairy yogurt
2-3 Tbsp minced coriander
1 Tbsp lemon juice
Avocado and Spinach for serving
Preheat oven to 180 degrees C. Line a large baking tray with parchment.
Chop broccoli, pepper, and mushrooms into small-medium pieces and spread out over baking tray. Drizzle with 1 Tbsp of olive oil, and use salt and pepper to taste. Bake for 5-7 minutes, then turn veggies over for even cooking, and bake another 5-7 minutes.
Begin preparing Quinoa according to instructions on package.
Dice onion into small pieces, combine with chickpeas in medium sized sauté pan with 1 Tbsp oil. Add cayenne, turmeric, and cumin, and salt and pepper to taste. Stir frequently to prevent burning until onions are cooked through.
Finely chop coriander and stir into the yogurt with the lemon juice. Add some black pepper to taste if desired.
Serve hot or allow to cool first, along side fresh avocado and spinach.