A delicious, easy & healthy (vegan) bowl recipe that is packed with a tangy, slightly sweet sauce, many fresh and crunchy veggies and fluffy, soft quinoa!
To a pot add the quinoa, with a pinch of salt, and twice the amount of water. Bring to a boil and reduce to a simmer. Let simmer on medium-low heat until all water in absorbed. Then turn down to low heat and let the quinoa fluff.
In the meantime peel the ginger and garlic, juice the lime and blend them along with all the otehr ingredients for the chickpeas, except the chickpeas themselves. If you do not have a blender, finely grate the garlic and ginger and just stir to combine the other ingredients for the sauce. Add it to a pot along with the drained and washed chickpeas and bring to a boil. Then reduce to a simmer and let it thicken a bit, about 5-8 minutes.
In the meantime bring another pot of water to a boil and cook the broccoli and edmame in it for about 4 minutes, then drain.
Half the cherry tomatoes, finely slice up the spring onions and half and depit the avocado.
Once everything is ready, add it to a bowl and enjoy!