A super easy and delicious mid-week meal! Protein packed!

Serves 4

-1 tbsp coconut oil
-1 large red onion, diced finely
-3 cloves garlic
-2 tsp chermoula spice (or ground turmeric, cumin and chilli)
-2 zucchinis, diced
-1 cup diced eggplant
-3 large tomatoes, diced
-1 cup broccoli florets
-2 cups water
-1 cup quinoa
-1 can chickpeas, drained and rinsed (optional- but for extra protein this packs a punch!)
To serve:
-1/2 cup coriander, chopped
-Vegan Sour Cream/Cauliflower Hommus/Hommus
-A lemon wedge

-In a tagine, or large pan, heat oil over a medium heat and sauté onions and garlic and soft
-Add chermoula or spices and stir until fragrant
-Add zucchinis, eggplant, tomatoes and broccoli florets and stir to combine
-Cook for a few minutes until warmed through, then add water and quinoa (and chickpeas if using)
-Place lid on tagine or pan, and bring to a gentle simmer
-Check every ten minutes or so until quinoa is completely cooked and most of the liquid is absorbed- about 20 minutes
-Stir through coriander and top with vegan cream cheese/hommus and a squeeze of lemon

Recipe exclusive for CrossFit Ringwood Thanks to www.vegiehead.com
All recipes and photos property of CrossFit Ringwood & Vegie Head, Copyright © 2012.