Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup quinoa1 cup water2 cups cooked chickpeas3 heads broccoli (florets only), chopped3 tbsp peanut butter1 tbsp white miso1 tbsp rice vinegar1 tbsp Bragg’s or soy sauce1/2 tsp agave, or your choice of sweetener1/2 tsp chili flakes2-4 tbsp water, to thin to your desired consistency (coconut milk might make this a thicker sauce)
1. Prepare your quinoa. Bring water to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
2. Meanwhile, steam broccoli for 2 minutes, or until slightly al-dente and a brilliant green.
3. Mix together dressing ingredients in a small cup: peanut butter, miso, vinegar, Bragg’s, agave and chili flakes. Thin with water, coconut water or coconut milk.
Serving Size: Makes 3 1-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user BEACH_NUT.
2. Meanwhile, steam broccoli for 2 minutes, or until slightly al-dente and a brilliant green.
3. Mix together dressing ingredients in a small cup: peanut butter, miso, vinegar, Bragg’s, agave and chili flakes. Thin with water, coconut water or coconut milk.
Serving Size: Makes 3 1-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user BEACH_NUT.
Nutritional Info Amount Per Serving
- Calories: 602.5
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,220.1 mg
- Total Carbs: 103.4 g
- Dietary Fiber: 29.8 g
- Protein: 34.4 g
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