Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce

1/2 cup quinoa
1 cup water
2 cups cooked chickpeas
3 heads broccoli (florets only), chopped

3 tbsp peanut butter
1 tbsp white miso
1 tbsp rice vinegar
1 tbsp Bragg’s or soy sauce
1/2 tsp agave, or your choice of sweetener
1/2 tsp chili flakes
2-4 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.