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Make smart decisions when grocery shopping. If you make smart choices when you are purchasing your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and cook what you have in the cupboards. Fill your cupboards with nutritious foods. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf recipe. To cook vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf you need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

1. You need 175 grams dry quinoa or corn cous cous
2. Take 3 tbsp olive oil
3. Provide 525 grams broccoli florets
4. Take 300 grams rinsed and patted dry canned chickpeas
5. Take 1/2 tsp salt
6. Provide ground black pepper
7. Take 75 grams onion, chopped
8. Get 2 clove garlic, finely chopped
9. Get 1 1/2 tsp ground coriander
10. Take 3/4 tsp ground cumin
11. Provide 1/4 tsp turmeric
12. Use 1/4 tsp paprika
13. Prepare 1/8 tsp ground cinnamon
14. Use fresh coriander/cilantro leaves to garnish
15. Take 4 lemon wedges to garnish

Steps to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

1. Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil
2. Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper
3. Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned
4. While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water
5. Also heat the last tablespoon of oil in a pan over a medium heat and cook the onion until translucent. Add in the garlic and spices and cook for a further minute
6. Add in the cooked quinoa / couscous and stir to coat with the spices. You may need to add a dash of water so it doesn't stick to the pan
7. Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture
8. Serve with a lemon wedge and a fresh coriander leaf garnish

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