Garlicky quinoa bowls with broccoli and chickpeas

Directions

1. 1
   Add the quinoa and the vegetable stock to a pan, and place over a low heat. Simmer gently, stirring regularly, until all of the stock has been absorbed, the quinoa is soft, and the spiral-shaped germ has detached from the quinoa. If the quinoa begins to dry up before it is fully cooked, just add a dash more water.Meanwhile, heat the oil in a frying pan, and add the sliced leek, broccoli and garlic. Cook over a very low heat for 5 minutes, stirring regularly, until the leek and garlic are soft and the broccoli is just tender but still has a bit of bite to it.
2. 2
   Add the chickpeas, and cook for a further 5 minutes.When the quinoa and vegetables are both ready, combine them, along with the pine nuts, olive oil, lemon juice, fresh parsley and plenty of black pepper.
3. 3
   Mix to combine, and serve warm or cold.