Spicy Chickpeas with Quinoa
Servings
6Serving size
1 1/4 cupsThis keeps well in the refrigerator for about 3 days. Reheat in the microwave by heating 1 minute at a time stirring after each minute until hot.
Ingredients
| 1 cup Quinoa, uncooked |
| 2 tsp. Olive oil |
| 1 large White onions (medium dice) |
| 3 clove Garlic, raw (minced) |
| 2 cups No salt added vegetable stock (or water) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 Tbsp. No salt added tomato paste |
| 1 tsp.. Ground cumin |
| 1/2 tsp. Red Pepper Flakes (or more for spicier) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 1/2 lemon yields Lemon juice |
| 1 large Green onions (sliced thinly) |
| 1 medium Avocados, raw (diced) |
Instructions
Set aside.
Heat olive oil in a large skillet over medium high heat.
Once the oil is hot, add the onions and garlic.
Cook for about 3 minutes. Stir frequently.
When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.
Stir to combine and bring to a simmer.
Once simmering, add the quinoa and chickpeas.
Stir to combine, reduce to a simmer, and cover.
Cook the quinoa until the liquid is absorbed and grains begin to visually "sprout," about 15 to 20 minutes.
Slice green onions thinly and and dice the avocado.
Once the quinoa is cooked, stir in the lemon juice.
Top with green onion and avocado and serve. (Also great chilled!)
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a fantastic recipe to serve with almost any main course. Add some broiled salmon filets, sautéed shrimp or grilled chicken thighs for a complete meal.
It is as healthy as it is delicious with legumes, whole grains, complete protein, fruit, veggies and great quality oil — all in a delicious, spicy quinoa.
You can use any color of quinoa you wish — blond, red or black — or even a mixture of the three for a really vibrant dish.