In this recipe I used white quinoa, but you can switch for black or red or blend if you want to. I find the taste pretty similar.
Put the quinoa and water in a saucepan and bring to a boil over high heat. Lower the heat and let simmer for 10-15 minutes or when the quinoa has absorbed all the water. Fluff it with a fork and set aside.
While the quinoa is cooking, mince the onion and garlic.
Grease a skillet with some oil and fry the onion and garlic for a couple of minutes or until the onion is translucent.
Break the broccoli into florets and add them to the pan. Cook until the broccoli is soft.
Add the corn, sun-dried tomatoes, chickpeas and basil leaves to the skillet and stir for a minute or two.
Add the stir mix to the quinoa together with the olive oil and mix well. Taste with salt and pepper.
Tip: If you want it a bit spicier you can mince a red chilli fruit and fry it together with the onion.