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100g quinoa
350ml vegetable stock
1tbsp oil
1 small leek, halved lengthwise and then sliced
150g broccoli, separated into florets
3 cloves garlic, minced
400g tin chickpeas, drained (240g when drained)
2tbsp pine nuts
2tbsp extra virgin olive oil
Juice of half a lemon
3tbsp fresh parsley, chopped
Black pepper
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1st Keep
 Elyn7071
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