Broccoli Rice with Carrot, Chickpeas, and Quinoa

Name: Broccoli Rice with Carrot, Chickpeas, and Quinoa
Total time: 30 min
Ingredients: 1/2 unit onion; 9 oz broccoli; 1 small jar canned chickpea; 7 oz quinoa; 2 tbsp soy sauce; 3 tbsp olive oil; 1 unit carrot

ekilu Team

“ Have you ever heard of broccoli rice? It’s a fun and original way to cook broccoli. You chop it up into mock rice grains and fry it together with other vegetables and ingredients. You’ll be amazed at how good it is. Give it a try! ”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

onion

1/2 unit

broccoli

9 oz

carrot

1 unit

Pantry ingredients

canned chickpea

1 small jar

quinoa

7 oz

soy sauce

2 tbsp

olive oil

3 tbsp

Instructions

Wash the quinoa under running water. Bring 1 1/2 cups water to a boil in a pan. Then add the quinoa and cook until the kernels have popped open, about 20 minutes. Drain.

Wash the broccoli and chop in a food processor into pieces the size of rice grains. If you don’t have a food processor, you can mince it with a knife, though this will take a bit longer. Either way, the broccoli needs to be in tiny pieces.

Peel and finely chop the carrot and onion.

Heat a little olive oil in a large skillet and lightly fry the onion and carrot for 5 minutes over medium heat, stirring often.

Then add the broccoli and stir for 4–5 more minutes.

Add the chickpeas and soy sauce to the skillet. Cook the ingredients for a few more minutes, stirring to make sure they don't burn.

Finally, add the quinoa and mix in with the vegetables and chickpeas. Stir over low heat for a couple of minutes to infuse the flavors. Check the seasoning and adjust with salt if needed. Serve on plates.