2 or 4 Serving
Dinner
Chickpea Quinoa Bowls
with Tarator Sauce & Pickled Shallots
INGREDIENTS
Allergens: tree nuts
INSTRUCTIONS
1
Cook the quinoa
2
Roast the chickpeas and broccoli
3
Prepare the pickled shallots
4
Make the tarator sauce
5
Prepare the kale
6
Serve
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