Tomato, Chick Peas and Toasted Quinoa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I just learned how to correctly toast quinoa and wanted to make something with it. I came up with this recipe today. Note: I didn't include the time it took to cook the quinoa in the recipe. Here's the link that explains how to clean and toast the Quinoa: /recipe/how-to-properly-clean-and-toast-quinoa-421986 Ingredients:
1 tablespoon coconut oil |
1 onion (chopped) |
1 large garlic clove (minced) |
1 tablespoon ginger (minced) |
1 (25 ounce) can organic garbanzo beans |
1 (14 1/2 ounce) can fire-roasted tomatoes (diced) |
1 1/2 teaspoons fresh curry powder |
1/4 teaspoon dried chipotle powder |
1 cup quinoa (toasted and cooked) |
salt |
Directions:
1. I cooked my toasted quinoa in my rice cooker and it came out perfect. To do this I took 1 cup of toasted quinoa and added it to 2 1/4 cups chicken broth. I let the rice cooker do its thing and when it was done fluffed it up and set it aside.
2. Heat the coconut oil up on medium low in a non-stick saute pan.
3. Saute the onions for a few minutes until they are transparent. Add the garlic and saute for a few more minutes.
4. When that is done, add the ginger. Saute a few more minutes.
5. Then add the garbanzo beans, tomatoes with the liquid from the can. Add the curry and the chipotle seasonings. Stir and taste. The flavor of the curry should shine through here.
6. Stir it around for another few minutes, then add the cooked quinoa and give it a good stir. If you want add some salt and taste again.
7. You can serve this on a tortilla, or in a pita pocket. Even wrapped in a lettuce leaf. Whatever you like.
8. Bon Appetit.
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