Chickpea Quinoa Curry Bowl
Quick, simple & satisfying - perfect for a busy weeknight.
Servings: 3 people
Calories: 452kcal
Ingredients
- 1 ½ teaspoon curry powder divided
- 1 teaspoon onion powder
- ¾ cup quinoa rinsed and drained
- 1 pound frozen stir-fry vegetables
- 1 1/2 cups low-salt or no-salt chickpeas rinsed and drained
- 5 garlic cloves minced
- 1 teaspoon fresh ginger minced
- 2 tablespoons tahini
- 1/2 avocado sliced and added to top, optional
- salt and pepper to taste
Instructions
- In a medium saucepan, bring 1 ½ cups of water, ½ teaspoon of the curry powder, and the onion powder to a boil. Stir in quinoa, return to boil, reduce heat to a simmer, covered, for 15 minutes.
- In a covered skillet, heat frozen veggies over medium for 5-10 minutes until thawed. Stir occasionally and add 1-2 tablespoons of water at a time to prevent sticking. Stir in chickpeas, garlic, ginger, and the remaining 1 teaspoon of curry powder and cook for another 1-2 minutes. Remove from heat.
- Stir in tahini adding water if it’s too thick. Stir in quinoa until well mixed. Serve topped with sliced avocado, salt and pepper, if desired.