What We Ate Wednesday--Sweet and Sour Chickpeas with Broccoli and Pineapple Quinoa

Hello lovelies! This dish came about because I was having a pineapple craving. It was hot and I had made some pineapple juice ice lollies that were very refreshing and since then I had  tropical thoughts swimming around in my brain.

This picture does not do it justice. I could have spent out on Dole brand pineapple chunks that looked a much brighter yellow colour, but I didn't. I went for the Tesco ones that were a paler yellow (almost cream coloured) as they were cheaper. I wasn't sure why the Dole brand was so bright--different type of pineapple, artificial colour--but what I did know was they were more expensive. And taste was more important than colour.

So just use your imaginations.

This was made with quinoa so cooked relatively quickly. The other trick I have learned after a recent night of eating slightly undercooked steamed broccoli is to cut your florets really small. Cut close to the flowery bit and finely chop the stalky bit. You will thank me.

Sweet and Sour Chickpeas with Broccoli and Pineapple Quinoa

one onion cut into rainbows
half a red pepper
3 cups finely chopped broccoli
tin of chickpeas, drained and rinsed
4 cloves crushed garlic
1 TB finely chopped ginger root
3 TB water
Sauce
3 TB sweet chilli sauce
1.5 TB tamari or soy sauce
1 tsp toasted sesame oil
2 TB lime juice (bottled is fine)

Pineapple Quinoa
3/4 cup quinoa, rinsed well in a sieve
435g (260 drained weight) tin of pineapples in juice not syrup--DRAIN BUT SAVE THE JUICE
half a stock cube or a tsp stock powder

1. Measure out the pineapple juice. You need 1.5 cups of liquid, so top up with water to make the correct amount. Bring pineapple juice, water and the stock cube or powder to the boil. When boiling, add the rinsed quinoa and turn the heat down to simmer until absorbed.
2. Meanwhile in another pot, cook your onion and pepper in a splash of oil or water until softened. Add the garlic and ginger and cook for a few minutes until fragrant. Then the chickpeas and the broccoli and 3 TB water and put the lid on to steam. Check after a few minutes and when broccoli is tender keep lid off to cook away excess water. Add the sauce and cook until sauce is warmed and set aside.
3. When quinoa is nearly ready, add in the pineapple chunks until the liquid is absorbed and pineapples chunks are warm.

This was fast and easy and ticked my tropical taste buds.