Rinse the quinoa thoroughly and cook it in water until fluffy. Then let the steam escape briefly.
Cut the broccoli into small florets, slice the red and yellow peppers into strips and finely chop the parsley. Only slice the avocado just before serving.
Fry the broccoli and peppers in the olive oil until the veg is lightly browned but still tender-crisp. Season with salt and pepper.
For the dressing, stir the lemon juice, tahini, honey and a little water until smooth. Season with salt and pepper and keep stirring until creamy.
Rinse the chickpeas and drain well. Divide the quinoa between bowls and top with the fried veg, chickpeas and avocado.
Drizzle with the lemon tahini dressing, scatter over the parsley and serve straight away.
Good to know
A bowl like this is simple but still really well-rounded. Creamy, fresh and with enough bite that it never gets boring. Just right when you need something quick that still tastes like proper food.
Swaps
Quinoa → buckwheat (gluten-free, more fibre); tahini → almond butter (milder flavour, provides vitamin E); honey → date paste (unrefined sweetness with a little fibre); chickpeas → white beans (similar protein and fibre content).
Allergens
Tahini contains sesame, which is an allergen. The bowl generally suits children – for younger ones, cut the avocado and veg to a suitable size – and during pregnancy make sure the veg is well washed and all ingredients are fresh and handled hygienically.
