Revitalizing Indian Chickpea Curry with Quinoa

Allergens

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Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 cup cooked chickpeas
• 1 cup spinach, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through. Set aside.
2. In a large pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds. Once they begin to crackle, add turmeric, coriander powder, garam masala, chili powder (if using), and salt. Cook for 1 minute.
3. Add cooked chickpeas to the spice mixture and stir to coat. Cook for an additional 2 3 minutes.
4. Add chopped spinach, diced bell pepper, cucumber, and cherry tomatoes to the pan. Stir well and cook for 5 minutes, until vegetables are tender.
5. Serve the curry over cooked quinoa and enjoy!

Chef’s Insight

This curry is not only delicious, but it also provides essential nutrients like protein, fiber, and vitamins to fuel your day.

Notes

This recipe can be easily doubled or tripled to serve more people.