I think this is the best main meal recipe I have made so far! Its so quick and simple to make and its really filling. Honestly, this dish is just as satisfying as regular risotto without the bloated t00-full-to-move after feeling. The avocado and chickpeas are blended together to make the risotto really creamy – you really wouldn’t guess there’s no dairy in this dish. I have been making it on repeat for about two weeks straight now. It’s perfect for when you get home late and don’t have much time to cook.
- 1 avocado
- 1 cup chickpeas
- 2 tbsp tahini
- 2 tsp tamari (gluten free soya sauce)
- Juice of 1 lime
- 2 tsp olive oil
- 3/4 cup quinoa
- 2 & 1/2 cups hot water
- Small head of broccoli
- Salt and pepper
Start by boiling the quinoa in the hot water in a pan. This should take about 20 minutes until the water is absorbed.
Place the avocado, chickpeas, tahini, tamari, lime juice, olive oil and a little salt & pepper in a food processor (I like to use the nutribullet – its so fast!) I whiz it up until its a little smooth but still has a few chunky bits in.
Cut the florets of broccoli and steam or stir fry for about 5 minutes.
Once the quinoa has absorbed the water, stir in the chickpea avocado mixture and heat up on the stove for a minute or 2. Serve in the broccoli to serve!