Curried Chickpea and Quinoa

This was one of my first quinoa recipes I ever made, and I really fell in love with the texture, the flavors, and the idea of how healthy quinoa is!


The flavors of this recipe were just great. I made it a few times after I found the recipe, but will definitely have to bring it back to the kitchen again soon. Wrapping it in the fresh crunchy lettuce really added a nice contrast to the full flavors in the curried quinoa and chickpeas. Enjoy!





What you need:
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon minced ginger - which I never have so always exclude
1 15-ounce can chickpeas, rinsed and drained
1 1/2 teaspoons good curry powder (or adjust to taste)
1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
1 15-ounce can diced tomatoes (fire-roasted preferred)
1 cup cooked quinoa
salt to taste

What to do:

1. Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
2. Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
3. Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread.

Number of servings (yield): 4
Preparation time: 15 minute(s), Cooking time: 15 minute(s)


Instruction and Inspiration is credited to the following blog: http://blog.fatfreevegan.com/2010/04/ridiculously-easy-curried-chickpeas-quinoa.html