Gluten-Free Ethiopian Injera Lunch Bowl With Chickpea Stew & Quinoa Salad

Allergens

N/A

Ingredients

• 1 1/2 cups gluten
• free Injera batter
• 2 cups cooked chickpeas
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup quinoa
• 2 cups water
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Olive oil, for drizzling

Instructions

1. Prepare the gluten free Injera batter and let it rest for at least 2 hours or overnight in the refrigerator.
2. In a large pot, cook quinoa with water, seasoned with salt and pepper, until tender but firm. Let it cool.
3. Sauté onion and garlic in olive oil over medium heat until softened. Add cooked chickpeas, lemon juice, salt, and pepper, and simmer for 10 minutes.
4. Heat a griddle or pan to medium high heat and pour a thin layer of Injera batter, cook until bubbles form on the surface. Repeat with the remaining batter.
5. Assemble your lunch bowl by placing a soft Injera at the bottom, followed by a generous scoop of chickpea stew and quinoa salad. Garnish with fresh cilantro and a drizzle of olive oil.

Chef’s Insight

The combination of textures and flavors in this Ethiopian lunch bowl creates a dynamic experience that will leave you craving more!

Notes

This recipe is gluten-free and can be made vegetarian or vegan.