When I found this recipe from Lucie over at Win-Win Food I knew I had to try it!
Who could resist a nutrient rich dish that can be ready to eat in 30 minutes? Not me!
I made it from the recipe, but then found that I did need to add a little spice to suit my tastes.
I’ve included my remake of the recipe below.
Pineapple Broccoli Quinoa
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1.5 cup uncooked quinoa
3 cups vegetable broth
4 cups broccoli florettes (bite sized)
1 medium pineapple, diced
1 can chickpeas, drained
2.5 TBS all natural peanut butter
1 TBS chili-garlic sauce
salt & pepper to taste
Heat the oil in a large pan. Add the onions and ginger and sauté on medium high until fragrant (about 5 minutes). Add the garlic and fry for one more minute.
Add the quinoa and veggie broth.
Bring to a boil, reduce to medium heat, cover and cook for 12 minutes.
Mix in the broccoli and pineapple. Cover and continue cooking until the quinoa is entirely soft and fluffy and the broccoli softens a bit (about 3-4 minutes). Keep an eye on the mixture at this point to prevent burning it. Add a little bit of water if too dry and stir occasionally to unstick it from the bottom of the pan.
Once cooked, mix in the chickpeas,peanut butter, and chili-garlic sauce.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!