This recipe came to be in a hurry. I needed to make lunch and was low in ingredients of the regular things I normally make. However, I had just bought a big bag of quinoa and I had some chickpeas. And so, this pilaf was created.
Although my children have healthy diets, they can still be quite picky. Although my recipes tend to be simplistic, if I make something that has too much going on, they wont eat it. They like simple and I like it when they eat what I make.
When I am deciding what to feed my kids, protein is a major requirement. Protein + my kids = happy, sustained and grounded energy. I don't always want it to be animal protein and so this is why I love quinoa. It has the highest protein content of any grain and has all nine essential amino acids, making it a complete protein. It also has more calcium than milk, is a great source of iron and is extremely easy to digest. Quinoa is similar in texture to rice making it an easy sell to children.
This recipe took minutes to prepare... quick, easy and delicious!
- 1 tbsp coconut oil
- 1 cup broccoli, chopped
- 1 cup greens of choice, I used a mix of frozen baby chard, kale and spinach.
- 1 cup of quinoa, rinsed
- 2 cups of broth, bone or store bought
- 1 15oz can of chickpeas
- 1 large garlic clove, pressed
- 1/2 tsp sea salt
- In a medium saucepan over medium heat, melt coconut oil. Toss broccoli in coconut oil and cook until bright green and slightly wilted, about 5 minutes
- Finely chop (if fresh) or crush up (if frozen) and toss with broccoli, another few minutes.
- Add quinoa, broth, chickpeas and garlic. Bring to a boil, cover and reduce to low. Cook until liquid is absorbed and quinoa is fluffy, between 15 and 20 minutes.
- Remove from heat, mix in sea salt and enjoy.
- This dish can be served hot or cold, delicious both ways!