Light Miso-Ginger Chickpea with Quinoa, Pak Choi & Tenderstem
Light Miso-Ginger Chickpea with Quinoa, Pak Choi & Tenderstem brings Japanese flavour to a plate that delivers 26g of protein for 546 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 200g chickpeas
- 120g quinoa
- 80g pak choi
- 80g tenderstem broccoli
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the pak choi and tenderstem, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the pak choi and tenderstem for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and chickpea, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.