Asian quinoa bowl with chickpeas & broccoli

Asian quinoa bowl with chickpeas & broccoli: 636 kcal and 27 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

• 10 g Olive oil
• 70 g Quinoa (raw)
• 150 g Chickpeas (canned) (drained)
• 120 g Broccoli (in florets)
• 25 g Rocket
• 10 g Fresh ginger (finely grated)
• 8 g Sesame seeds (toasted)
• 15 g Soy sauce

Instructions

1. Cook 70 g Quinoa per package instructions in double the amount of salted water, then drain.
2. Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
3. Add 120 g Broccoli, reduce to medium heat and cook 5–7 minutes until al dente.
4. Put Quinoa in a bowl and add Chickpeas and Broccoli on top.
5. Fry 10 g freshly grated ginger briefly, deglaze with 15 g soy sauce and sprinkle with 8 g toasted sesame seeds.
6. Finish with 25 g fresh Rocket, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

• 636 kcal
• 27 g protein
• 83 g carbs
• 23 g fat

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