Chickpea Quinoa Curry Bowl
Quick, simple & satisfying - perfect for a busy weeknight.
Servings: 3 people
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.
Calories: 452kcal | Carbohydrates: 67g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Sodium: 309mg | Potassium: 922mg | Fiber: 16g | Sugar: 1g | Vitamin A: 7727IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 5mg