Quinoa and broccoli pan

Ingredients for 1 servings:

• 30 g quinoa
• 1 tbsp rapeseed oil
• 30 g onion(s), cut into strips
• 1 tbsp, heaped tomato paste
• 1 clove(s) garlic, finely chopped
• 100 ml water
• 1 dashes lemon juice
• 1 tsp basil pesto
• salt and pepper
• 150 g broccoli florets
• 50 g red bell pepper(s), cut into strips
• 100 g chickpeas, drained

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan and quick to make

Rinse the quinoa thoroughly in a sieve under the tap. Bring a pot with 1.5 cups of water to a boil and add a little salt. Add the rinsed quinoa and simmer gently for about 15-18 minutes, then drain. While the quinoa is cooking, heat the oil in a pan and sauté the onion strips. Sauté the garlic and tomato paste and deglaze with water. Stir in the pesto and lemon juice and season generously with salt and pepper. Add the broccoli florets and bell pepper strips and cook with the lid on for about 5 minutes. Then add the chickpeas and cooked quinoa. Stir and bring to a boil. Season again to taste.