Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and let simmer for about 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
Sauté the Veggies: While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the broccoli and bell pepper and sauté for about 5 minutes until tender. Add turmeric, ginger, salt, and pepper and stir well.
Chickpeas Time: Toss in the chickpeas and continue cooking for another 3-5 minutes until heated through.
Combine It All: In a large bowl, layer the cooked quinoa, sautéed veggies, and chickpeas. Top with fresh spinach or kale and avocado slices, then drizzle with lemon juice.
Garnish & Serve: Sprinkle your choice of toppings before serving.
Notes
The Anti-Inflammatory Glow Bowl is a vibrant dish packed with wholesome ingredients that help combat inflammation while providing comfort and nourishment.
