one pot curry noodles 🍜

Ingredients

• 1 cup Quinoa (rinsed well before cooking)
• 1 cup Broccoli Florets (fresh or frozen)
• 1 cup Canned Chickpeas (drained and rinsed)
• 1 tablespoon Olive Oil (for sautéing chickpeas)
• 2 tablespoons Tahini (smooth, unsalted)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Water (to thin sauce)
• 1 pinch Salt
• 1 pinch Black Pepper

Instructions

1. Rinse Quinoa

   Place the quinoa in a fine mesh sieve and rinse under cold running water for 30 seconds, shaking to remove excess water.

   Time: PT1M

2. Cook Quinoa

   Add rinsed quinoa and 2 cups water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until water is absorbed. Remove from heat and let sit, covered, for 2 minutes before fluffing with a fork.

   Time: PT12M

   Temperature: Medium heat

3. Steam Broccoli

   While quinoa cooks, place broccoli florets in a steamer basket over a pot of simmering water. Cover and steam for 5 minutes until bright green and tender‑crisp.

   Time: PT5M

   Temperature: Medium heat

4. Sauté Chickpeas

   Heat olive oil in a skillet over medium heat. Add drained chickpeas, season with a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until lightly golden.

   Time: PT5M

   Temperature: Medium heat

5. Prepare Lemon‑Tahini Sauce

   In a small mixing bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth and pourable.

   Time: PT2M

6. Assemble the Bowl

   Divide cooked quinoa between two bowls. Top each with equal portions of steamed broccoli, sautéed chickpeas, and drizzle generously with the lemon‑tahini sauce.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

12 g

Fiber

8 g