Broccoli, quinoa & lemon stir-fry - the one-pot meal for busy evenings

A complete skillet, 25 minutes from board to plate, protein-packed and colorful: the vegetarian dinner that saves tired Tuesdays.

Context

The word skillet says it all: a pan, one heat source, everything in it. It's the American formula for benevolent cooking - quick, well-cooked, minimal dishes. We add brave broccoli (their florets turn golden beautifully), pre-cooked quinoa, a bit of garlic, a bit of lemon. Nothing that you won't find at your local grocer.

For 4 servings - 25 minutes

• 1 broccoli whole (about 500 g), in small florets
• 200 g of quinoa cooked (about ~70 g raw)
• 400 g of chickpeas cooked, drained
• 2 cloves of garlic minced
• 1 lemon (zest + juice)
• 3 tbsp of olive oil
• 1 tsp of cumin powder
• Salt, pepper
• Feta crumbled or malted yeast (finishing touch, optional)
• Fresh flat parsley

The gesture

1. Cook the quinoa separately (2 parts water to 1 part quinoa, 12-15 min).
2. In a large skillet, heat 2 tbsp of olive oil. Add the broccoli, salt, cover for 4-5 min: the florets soften while keeping some crunch.
3. Push the broccoli to the side, pour 1 tbsp of oil in the center: cumin, garlic, 30 seconds.
4. Add the chickpeas, stir to coat everything well. 2-3 min for them to brown.
5. Add the cooked quinoa, lemon zest. Stir.
6. Off the heat: lemon juice, feta or malted yeast, parsley.

Tips

• A bit of tahini melted in a stream of warm water makes a quick sauce that binds everything together.
• Warm version: replace the broccoli with Romanesco broccoli in the fall.
• The next day, eat it cold as a salad with a few black olives: it's even better.

What we love

A dish that ticks all the boxes without effort: grain, legume, green vegetable, acidity, olive fat. You can vary it endlessly (white beans, broccoli replaced by cauliflower, addition of cherry tomatoes). It's the daily pot that we love to have in our repertoire.