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Preheat the oven to 390°.
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Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
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Place the brussel sprouts and red pepper on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
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Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 tsp. of olive oil. Fry over a medium heat for 8 minutes.
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Peel the avocado then slice finely.
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Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
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Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
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Top with freshly squeezed lemon.