Ours pairs quinoa (an ancient grain and perfect protein) with spicy roasted broccoli and crispy chickpeas. A soft cooked egg is broken over the top, it’s soft yolk mixing in with every bite. The honey lemon dressing is tangy and a little bit sweet, a great match for the earthiness of the roasted chickpeas and quinoa in the final dish. Cook, relax, and enjoy!
What you’ll need: 10 ounces broccoli (15 oz can) chickpeas 3 garlic cloves 1 teaspoon dried red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cup quinoa 1 lemon 1 tablespoon honey extra virgin olive oil coarse salt freshly ground pepper 2 large eggs
Equipment: strainer rimmed baking sheet medium saucepan zester small saucepan
- Prepare vegetables
Preheat oven to 400°F. Cut broccoli into bite sized florets, roughly chop any stems. Place chickpeas in a strainer, rinse under cold water then drain well. Spread 1 tablespoon olive oil on a rimmed baking sheet, place broccoli on one side and chickpeas on the other.
- Add flavorings and roast
Peel and finely chop garlic, then sprinkle over the broccoli along with the red pepper flakes. Sprinkle cumin and coriander over chickpeas, then season the broccoli and chickpeas with salt and drizzle with 2 tablespoons olive oil. Place in the oven and roast until chickpeas are golden and broccoli is tender-crisp, about 25 minutes.
- Make quinoa
Meanwhile, bring 1½ cups salted water to a boil in a medium saucepan. Stir in quinoa then reduce to a simmer and cook, covered, until quinoa has absorbed all the liquid, about 15 minutes. Set aside to keep warm with lid on.
- Make dressing
Wash the lemon, then zest and squeeze out the juice. Whisk together lemon zest and juice, honey and 1 tablespoon olive oil. Season with salt and pepper.
- Cook eggs
Fill a small saucepan with cold water. Carefully place eggs inside (the water should cover the eggs by ½ inch). Bring to a boil then simmer for 2 minutes. Remove eggs and run under cold water, then carefully peel off shells.
- Compose dish
Spoon the cooked quinoa into 2 large bowls. Top each bowl with half of the broccoli and chickpeas. Break open an egg in the middle. Season eggs with salt and pepper then spoon honey-lemon dressing over everything. Enjoy!