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Categories:
red quinoa vegetable broth red onion carrots chickpeas Brussel sprouts olive oil avocado parsnips turmeric Tahini maple syrup lemon juice water
Viewed: 15 - Published at: 3 months agoIngredients
- 85 grams red quinoa
- 235 milliliters vegetable broth
- 1/2 piece red onion
- 40 grams carrots, cubed
- 425 grams can chickpeas
- 150 grams brussel sprouts
- 2 teaspoons olive oil
- 1 piece avocado
- 40 grams parsnips, cubed
- 1 teaspoon turmeric
- For the dressing:
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 5 tablespoons hot water
Method
- Preheat the oven to 200C/390F.
- Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
- Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 tsp. of olive oil. Fry over a medium heat for 8 minutes.
- Peel the avocado then mash with a potato masher or food processor.
- Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
