Charred broccoli, chickpea and quinoa salad

Method

1. Rinse the quinoa in a sieve and put it in a pan with 200 ml of water and a pinch of salt. Bring to the boil, cover, and simmer for 12 minutes, then leave it covered for 5 minutes and fluff with a fork.
2. Cut the broccoli into small florets and slice the stalk into thin coins. Drain and rinse the chickpeas and pat them very dry. Crush the garlic and roughly chop the almonds.
3. Heat 1 tbsp of the olive oil in a large frying pan over a high heat. Add the broccoli and chickpeas with the chilli flakes and a pinch of salt and cook for 8 to 10 minutes, turning only now and then, until charred in places and tender.
4. Add the almonds for the last 2 minutes, to toast.
5. In a large bowl, whisk the rest of the olive oil, the juice of the lemon, the garlic, nutritional yeast and a pinch of salt.
6. Add the quinoa, the hot broccoli mixture and the rocket, toss well and serve warm in two bowls.

Tip Dry the chickpeas very well and do not fidget with the pan. Contact with the heat is what gives you the char.

Photo made with AI.

From Nosha · nosha.app