Quinoa bowl recipe

Ingredients

• 1 cup (184 g) whole grain quinoa
• ½ tablespoon chopped fresh parsley
• 1 teaspoon salt
• 2 cups (425 g) cooked chickpeas (garbanzo beans), drained (or one 15- to 16-ounce/425 g can chickpeas, drained)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 large carrot, peeled and thinly sliced
• 1 small onion, peeled and chopped
• 2 cups (160 g) broccoli florets, larger pieces chopped
• ¼ teaspoon ground black pepper
• 1 teaspoon fresh lemon juice

1. Prepare the quinoa according to package instructions. Stir in the parsley and ½ teaspoon of the salt. Let it sit for 15 minutes. Meanwhile, continue preparing the additional ingredients.
2. Heat the chickpeas in a small saucepan over low heat. Let them simmer while you prepare the vegetables.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, carrots, onions, and ¼ teaspoon of the salt. Sauté until the carrots are fork-tender, about 6 minutes. Transfer the vegetables to a prep bowl.
4. Wipe the skillet clean and return it to the stove. Add the broccoli, pepper, and more oil (if needed). Saute until the broccoli is bright green, about 2 minutes. Add the lemon juice and saute for 30 seconds longer.
5. Assemble the bowls for serving and/or freezing. Layer or arrange the ingredients, as desired, in the serving bowls. Add more salt to taste.