A recipe with three wonder grains with broccoli and chickpeas – simple cheap and easy to make!
Serves 3 to 4 people
- 100g of sugar snap peas
- Half a tin of chickpeas (drained and rinsed)
- 1 tbsp of toasted pumpkin seeds
- About 75g of freekah
- 350ml of boiling water
- 50g of quinoa
- 200g of broccoli florets
- 2 tbsp of chia seeds (ground up)
- 100gm of crumbled feta cheese
- 1 handful of alfalfa sprouts
- 3 tbsp of lemon juice
- 1 1/2 tbsp of greek style yogurt
- 1 1/2 tbsp of extra virgin olive oil
- Half a dstsp of manuka honey
- 2 tbsp of chopped mint
Wash grains 2 or 3 times until the water runs clear. Pop the freekah in a pan, cover with the hot water and bring to the boil then simmer with the lid on for 25 minutes. Add in the quinoa for the last 10 to 12 minutes. Steam the broccoli florets for 3 minutes an sugar snaps for 1 minute or until tender and slightly crunchy. In a bowel, combine dressing ingredients with plenty of salt and pepper. Taste and add extra lemon juice if required. Mix with the warm grains and chickpeas. Add the vegetables, seeds, feta and alfalfa sprouts. Toss the mix and serve straight away.
Quinoa is gluten free and it is usually grown organically. It contains huge of flavonoids, including Quercetin and Kaempferol. These are plant antioxidants with numerous health benefits. Quinoa is high in protein when it is compared to most plant foods and contains all the essential amino acids that the human body needs.