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Fresh milk Green bowl

green bowl

Fresh milk Green bowl
Recipe by: Tumi Mogoai 
Serves 2
Prep time: 30 min
1½ cups quinoa, cooked
Juice + zest of 1/2 Lemon
generous pinch of salt
2-3 cups broccoli florets
3 cloves garlic, divided and minced
6 tbsp olive oil, divided in 3
1 cup canned chickpeas
1 tsp paprika
⅓ cup tahini
¼ cup Clover Medium Cream milk
Juice from 2 Limes
¼ cup fresh parsley
1 tbsp jalapeño, ribs and seeds removed
¼ cup parmesan, grated
5-10 baby spinach leaves
Salt and pepper to taste
Preheat oven to 195C.
In a small bowl mix lemon juice and zest, 2 tbsp olive oil, salt and pepper. Stir thoroughly together then pour over cooked quinoa and mix through. Set aside.
In a separate bowl, mix the broccoli florets with 2 minced garlic cloves, 2 tbsp olive oil then season with salt and pepper before scattering onto a parchment lined baking tray. Bake until you see some char marks. This should take about 10 minutes. Remove from the oven then set aside.
On another baking tray, scatter the chickpeas, drizzle with the left over olive oil, then sprinkle paprika, salt and pepper. Place in the oven to bake until crispy for about 10-15 minutes. You can bake both broccoli and chickpeas at the same time if you have space. Remove once cooked.
While the chickpeas are baking, place tahini, left over minced garlic, Clover Medium Cream milk, lime juice and jalapenos in a blender, and blitz until smooth. Pour into a bottle or jug then set in the fridge to cool.
Place the spinach leaves onto a parchment lined baking tray and sprinkle with parmesan then place in the oven. You just want the parmesan to melt and get golden brown. You also want the spinach to crisp up a bit. Remove once cooked and crisp.
To assemble, start with a base of the quinoa followed by scattering the broccoli, chickpeas then drizzle with the parsley dressing. 

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