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1. Rinse the quinoa in a fine-mesh strainer under cold water, then drain well.
0.8 cup quinoa
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2. Combine the rinsed quinoa, water, and a pinch of salt in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
0.8 cup quinoa,
1.5 cup water,
1 tsp fine sea salt
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3. Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes, then fluff with a fork.
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4. Trim the broccolini ends and cut any thick stems in half lengthwise so the pieces are of similar thickness.
2 bunch broccolini
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5. Thinly slice the red onion and finely mince the garlic and parsley.
0.5 piece red onion,
2 clove garlic,
0.2 cup fresh parsley
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6. In a small bowl, whisk together the tahini, juice from half the lemon, maple syrup, a pinch of salt, and pepper.
1 tsp fine sea salt,
0.5 tsp black pepper,
0.2 cup tahini,
0.5 piece lemon,
1 tsp maple syrup
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7. Gradually whisk in the cold water until the sauce is creamy and pourable, adding more water in small splashes if needed; adjust seasoning and set aside.
3 tbsp cold water
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8. Heat half of the olive oil in a large skillet over medium-high heat until shimmering.
1.5 tbsp olive oil
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9. Add the broccolini in a single layer and cook, turning occasionally, until bright green and lightly charred in spots, 5 to 7 minutes; season with salt and pepper, then transfer to a plate.
2 bunch broccolini,
1 tsp fine sea salt,
0.5 tsp black pepper
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10. Lower the heat to medium, add the remaining olive oil to the same skillet, then add the red onion and cook, stirring, until softened and starting to caramelize, about 4 minutes.
0.5 piece red onion,
1.5 tbsp olive oil
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11. Stir in the garlic and cook until fragrant, about 30 seconds, then add the chickpeas, cumin, smoked paprika, ground coriander, chili flakes, and a pinch of salt and pepper.
1.5 cup cooked chickpeas,
2 clove garlic,
1 tsp ground cumin,
1 tsp smoked paprika,
0.5 tsp ground coriander,
0.2 tsp chili flakes,
1 tsp fine sea salt,
0.5 tsp black pepper
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12. Cook the chickpeas, stirring occasionally, until they are coated in spices, slightly crisped, and warmed through, 4 to 5 minutes.
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13. Return the broccolini to the skillet, squeeze the remaining lemon half over the mixture, and toss everything together, adjusting salt and pepper to taste.
2 bunch broccolini,
1 tsp fine sea salt,
0.5 tsp black pepper,
0.5 piece lemon
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14. Divide the quinoa among serving bowls, then top with the broccolini and chickpea mixture.
0.8 cup quinoa
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15. Drizzle generously with the lemon tahini sauce and sprinkle with parsley and toasted sesame seeds before serving.
0.2 cup tahini,
0.2 cup fresh parsley,
1 tbsp toasted sesame seeds
By james