The nutty toasted quinoa, slightly bitter broccoli raab and sauteed chickpeas take me on an imaginary trip abroad. The tomatoes bring the rich color and sweet acidic bite. The combination of flavors make your taste buds sing. We often see broccoli raab in pasta dishes and that’s how I grew up eating it, but the quinoa is a good replacement and a better choice because it’s less starchy (less sugar) and has more protein. Also, it’s gluten free. Ulitmatley, this recipe is comfort food at its best. It’s tasty and ever so healthy. So, stop reading and start cooking!
If it’s your first time cooking with broccoli raab, or you’ve tried it before and it came out too bitter please message me or write in the comments I can help. Cheers!
- 1 bunch broccoli raab stems trimmed, chopped
- ½ cup quinoa rinsed and drained
- ½ cup organic vegetable broth
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 1 can organic chickpeas
- 1 can organic diced tomatoes
- Set the oven to 375°.
- Bring two cups of water to a boil in a steamer pot. Steam the broccoli raab for ten minutes.
- In a medium sauce pot bring the vegetable broth and the quinoa to a boil over medium heat, then simmer. Cook the quinoa until all the liquid is gone 10 - 12 minutes
- Prepare the broccoli raab. Rinse, chop off the stems, and chop.
- In the meantime, peel and mince the garlic. Open, drain and rinse the chickpeas. Open and drain ½ the liquid from the tomatoes.
- Heat the olive oil in medium a sautee pan, toss in the garlic, broccoli raab and chickpeas. Let sautee over medium heat for 5 minutes.
- When the quinoa is complete on the stove, lay in on a large baking sheet and toast for 10 - 15 minutes. Tossing every few minutes so it doesn't stick OR you can use a silpat mat. The more its spread out the toastier it becomes and more evenly toasted.
- Add the tomatoes to the sautee pan and let this cook until the liquid is pretty much gone, 5 - 8 minutes.
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