Moroccan-Spiced Quinoa With Roasted Broccoli And Chickpeas

• 1 c. dry quinoa
• 2 T. olive oil
• 3 c. broccoli, chopped into small pieces
• 1 can chickpeas, rinsed, drained, and patted dry
• 1/2 t. sea salt
• fresh black pepper
• 1 T. coconut oil
• 1/2 c. yellow onion, chopped fine
• 2 garlic cloves, minced
• 1 1/2 t. coriander
• 3/4 t. cumin
• 1/4 t. turmeric
• 1/4 t. paprika
• 1/8 t. cinnamon
• fresh cilantro
• lemon wedges

1. Cook the quinoa according to package directions.
2. Preheat the oven to 425 degrees.
3. Toss the broccoli and chickpeas with the olive oil, 1/2 teaspoon of sea salt, and a few grinds of black pepper.
4. Spread out the mixture evenly onto a parchment paper-lined baking sheet.
5. Bake the mix for 20-25 minutes, until the broccoli is lightly charred (not burnt).
6. Meanwhile, heat the coconut oil in a pan.
7. Add in the onion and cook for about five minutes.
8. Add in the garlic and spices and cook for about one minute.
9. Add in the cooked quinoa and toss the mix until the quinoa is coated with the spices (you may need to add a bit of water or more oil to prevent sticking).
10. Lightly stir in the roasted vegetables (or just pile them on top).
11. Top with a squirt of lemon juice and a bit of fresh cilantro and serve!

quinoa, olive oil, broccoli, chickpeas, salt, fresh black pepper, coconut oil, yellow onion, garlic, coriander, cumin, turmeric, paprika, cinnamon, fresh cilantro, lemon wedges

Taken from www.epicurious.com/recipes/member/views/moroccan-spiced-quinoa-with-roasted-broccoli-and-chickpeas-52650111 (may not work)