Wash the quinoa thoroughly in a sieve and cook it in water until fluffy and soft. Then let the steam escape briefly.
Cut the courgette, broccoli and red pepper into pieces and toss with the olive oil, paprika, cumin, salt and pepper. Cook the veg in a frying pan or in the oven until soft and lightly coloured.
Warm the chickpeas through briefly with the veg or toast them separately. That gives them a bit more flavour and keeps them pleasantly firm.
Roughly mash the avocado with the lemon juice, salt, pepper and chopped parsley. Fold in the chickpeas to make a creamy topping with some texture.
Divide the quinoa between bowls and arrange the cooked veg on top. Add the avocado and chickpea topping.
Serve straight away, finished with extra parsley, a little lemon juice and freshly ground pepper if you like.
Good to know
For me, a bowl like this is just right when I want something simple but really good. Warm veg, fluffy quinoa and a creamy topping make it pleasantly filling.
Swaps
Quinoa → millet (similar fibre content and naturally gluten-free); chickpeas → white beans (mild, also provide fibre and plant protein); avocado → hummus with olive oil (also provides unsaturated fats and makes the bowl creamy); broccoli → Brussels sprouts (also contain fibre and vitamin C).
Allergens
The recipe is vegan and gluten-free, as long as the quinoa hasn't been contaminated with gluten-containing products. Good for children if the veg is cooked until soft, and fine during pregnancy with thoroughly washed veg and well-heated chickpeas.
