Rinse quinoa well to remove excess starch, set aside.
Bring water to a boil, dissolve veg stock cube into 2 cups of hot water in a saucepan, bring to a boil, add drained quinoa and frozen peas, bring to a gentle boil, cover and simmer for 15-20 minutes or until quinoa is cooked through.
While quinoa is cooking, wash long stem broccoli and chop thinly, finely dice red onion and set aside.
Drain a can of chickpeas into a sieve and rinse well, set aside.
Heat oil in a frying pan or wok and add red onions, cook for 3-5 minutes or until soft and fragrant.
Add broccoli and cook for a further 3-5 minutes, adding in garlic powder, smoked paprika and a crack of black pepper.
Add cooked quinoa to the veggies and stir fry for a further 3 minutes, this should help cook the remaining veggies accordingly.
Taste and adjust salt quantities if needed, serve and enjoy!