What I love about this meal is that it is not only easy, but it is also so satisfying and nourishing. I usually make it in the morning while I am making breakfast in order for it to be perfectly cooked by lunchtime. It saves really well too.
Ingredients:
- 1/2 tsp cumin seeds
- 1/2 tsp fennel
- 1/2 tsp turmeric
- 1/4 tsp allspice
- 1/2 tsp salt & pepper
- 1-2 tbsp ghee
- 1 cup chickpeas (either canned or prepared ahead of time, *see note below)
- 1/2 cup quinoa
- 1-2 medium sized carrots (chopped)
- 3/4 cups broccoli florets
*Note on chickpeas: it's best not to get in the habit of using canned legumes, however there are certain brands that carefully soak and prepare their products and I prefer to seek those out. I love Westbrae Organic Garbanzo Beans
Directions:
Get ready for the easiest meal ever. First, rinse your quinoa with water by using a fine mesh strainer.
In any type of rice cooker (see note below if you do not own a rice cooker), add the quinoa and all of the remaining ingredients. Refer to the cooking instructions on whatever brand of quinoa you have chosen for the appropriate liquid amount. For the liquid, I like to use either spring water or vegetable/bone broth. Let cook on the rice setting until it's finished.
So easy, right?
For Preparing:
My favorite way to eat this dish is by topping it with avocado, fresh herbs, juice of a lemon, and a spoonful of tahini.
*If you do not own a rice cooker, don't worry, this dish is just as easy done in a cooking pot with a lid. Follow the same instructions, except add all ingredients to a pot. Cover with your liquid and bring to a boil. Once it's boiling, reduce heat to a simmer, cover with the lid, and allow to cook for 15 minutes. Remove from the heat and let sit for an additional 5 minutes.