Black quinoa with broccoli, chickpeas, parsley, pumpkin seeds and lime tahini dressing / Serves 4
- 150g black quinoa (red or white will also work)
- 3 tbsp olive oil
- 1 medium onion, finely sliced
- 15g parsley leaves
- 50g pumpkin seeds
- 400g tin chickpeas, drained and rinsed
- 3 spring onions
- 330g broccoli, cut into florets
- 2 cloves garlic
- 1/2 tsp pul biber
- Sea salt & black pepper
- 2 limes
- 1 tbsp tahini
- 2 tbsp soy yoghurt
First, prepare the black quinoa. Place in a saucepan and cover in plenty of water, then bring to the boil and simmer for around 15 minutes until the curl from the grain is starting to emerge but the quinoa still has some bite. Drain well, running under cool water for a minute or two, then leave sitting in the colander until needed.
Heat 1 tbsp olive oil in a frying pan then add the sliced onion. Fry for around 10 minutes until translucent, then add the ground cumin and cook for another five minutes, stirring often. Remove from the heat and set aside.
Finely chop the parsley and transfer to a large bowl. Stir the cooked quinoa into the bowl, along with the onions, pumpkin seeds and chickpeas.
In a pestle and mortar grind together the garlic cloves, pul biber, juice from one lime and 2 tbsp olive oil, then stir into the bowl of black quinoa too. Mix everything well then season to taste with sea salt and black pepper.
Steam the broccoli for around 5 minutes until just tender with some bite.
Meanwhile, make the dressing by whisking together the juice of the remaining lime, the tahini and the soy yoghurt. Season to taste, adding a small amount of water to loose if required.
To serve, divide the black quinoa mix between dishes and top with the broccoli. Spoon over the tahini sauce, then add an extra sprinkle of pul biber.