This light, adult-friendly lunch combines nutty quinoa pasta with tender broccoli, sweet carrot, and protein-rich chickpeas in a lemony garlic-Milch sauce.

1. Bring a medium pot of salted water to a rolling boil. Add the Quinoa pasta and cook according to package instructions (usually 7–10 minutes) until al dente. Reserve 30 ml of cooking water, then drain the pasta.
2. While the pasta cooks, trim the Broccoli into small florets (keep stems if you like, thinly sliced). Peel and slice the Carrot into thin rounds or matchsticks so it cooks quickly.
3. Steam or simmer the Broccoli and Carrot together for 4–5 minutes until tender-crisp. Drain and set aside.
4. Heat the Olive Oil in a wide frying pan over medium heat. Add the finely chopped Garlic and sauté 30–60 seconds until fragrant but not browned.
5. Add the Chickpeas (drained if canned) to the pan and warm through 2–3 minutes, stirring so they pick up the garlic flavor. Add the steamed Broccoli and Carrot and toss to combine.
6. Lower the heat. Stir in the Milch and warmed reserved pasta water (start with half of the reserved amount). Simmer gently 1–2 minutes to create a light sauce—avoid boiling so Milch does not split.
7. Add the drained Quinoa pasta to the pan. Zest and squeeze the Lemon over everything, then season with Salt. Toss thoroughly so pasta and vegetables are evenly coated. If the sauce seems thick, add a little more reserved pasta water, 1 tablespoon at a time, until you reach a silky consistency.
8. Taste and adjust: more Lemon for brightness, Salt for seasoning. Serve immediately, drizzled with a little extra Olive Oil if desired.

Portion: This recipe is scaled for 1 adult portion.

Storing

Cool quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of Milch or water to loosen the sauce; avoid high heat to prevent splitting.

Allergies and side effects

Contains Milch (dairy). Check for legume allergy (Chickpeas). If lactose-intolerant, substitute Lactose-free milk or a neutral plant milk. The dish contains Garlic and Lemon which may cause reflux in sensitive individuals.