Not quite a Buddha bowl

This is an adaptation of a meal I used to make some years ago.  Had it been cold, with perhaps some asparagus or avocado added, I could have put it in a bowl and called it a Buddha bowl.  As it is.... not quite! Serves 2

1/2 cup dried chickpeas (125 ml by volume)

1/2 cup quinoa (125 ml by volume)

1/2 head broccoli

1 tomato

1 clove garlic

1 tbs tahini

2 tbs lemon juice

1 tbs olive oil

Hot water as needed (see recipe).

Soak the chickpeas in boiling water to which you have added a little bicarbonate of soda (or not, you don't have to add this).  Cook for 18 minutes in a pressure cooker or Instant Pot, or for 45 minutes or so (depends on how fresh they are) on the stovetop.  I cooked them with a vegetable stock cube, but as you wish.

Put the quinoa in a saucepan with some salt and 250 ml boiling water.  Bring back to the boil, then turn down the heat and allow to simmer for 10 minutes.  Turn off the heat and allow to sit, covered, for a further 10 minutes while the water  is absorbed.

Cut the broccoli into florets; peel the thick stalk and cut into slices.  Steam until cooked.

Slice the tomato.

For the dressing, crush the garlic and put it, the tahini, lemon juice and olive oil into a dressing shaker (or, perhaps better, a mini food-processor), and thin down if necessary with hot water.

Pile everything on a plate and pour the dressing over.  Delicious!