NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Canned Chickpeas

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Tahini

1 tsp Avocado Oil

1 tbsp Tamari

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Fresh Ginger

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden brown.

• 3

  While the broccoli roasts, heat the remaining avocado oil in a large skillet over medium heat.

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for one minute until fragrant.

• 5

  Stir in the chickpeas and cooked quinoa, adding the tamari to season the mixture as it heats through.

• 6

  In a small bowl, whisk together the tahini and lemon juice with a splash of warm water to create a smooth, pourable sauce.

• 7

  Plate the quinoa and chickpea stir-fry alongside the roasted broccoli and finish with a generous drizzle of the creamy tahini sauce.