Best Curried Quinoa And Chickpeas Recipes

CURRIED QUINOA AND CHICKPEAS

Steps:

• In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.

CURRIED RED LENTIL SOUP WITH CHICKPEAS AND QUINOA

Steps:

• Heat the oil in a pan over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes. Add the garlic, ginger and curry powder and saute until fragrant, about a minute. Add the lentils, broth, tomatoes and chili sauce. Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes. Add the chickpeas and quinoa and cook for 5 minutes. Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek yogurt.

ONE-POT CURRIED QUINOA WITH BUTTERNUT SQUASH AND CHICKPEAS

Steps:

• Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes. Stir in the curry powder, ginger, turmeric, and cardamom. Sauté for 30 seconds, until fragrant, stirring constantly. Add the coconut milk, water, quinoa, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes, then stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes. Stir in the lemon juice. Taste and add additional salt if desired. Garnish with parsley and serve. -Make this meal your own by using 2 pounds of whatever frozen veggies you happen to have in your freezer.