Quick Quinoa
Q for my A-Z alphabet challenge was always going to be quinoa! (pronounced keen-wah). Quinoa is a grain which contains high amounts of protein and is actually one of the few plants foods which is classed as a complete protein! Yes meat eaters! See… there are plant foods which are complete proteins too! 🙂 🙂 🙂 Quinoa also contains fibre, a range of minerals including iron and it is gluten free 🙂 What’s not to like! 🙂 Lets get creating!
Gather
- 100g quinoa (I used white and a sprinkling of black)
- 350ml boiling water
- coconut oil
- 1 medium onion (100g) sliced
- 1/2 teaspoon coconut sugar
- 1 teaspoon tandoori spice (substitute any mixed curry whole spice)
- 1 teaspoon garlic
- 1 x 400g chick peas (garbanzo / gram) drained and rinsed
- 6-8 sugar snap peas cut into bite size pieces (or fresh green beans / mange tout)
- 3-4 cherry tomatoes halved
- salt (I used pink Himalayan)
Prepare
- Put the quinoa in a pan and lightly dry toast for a couple of minutes. Carefully add the boiling water, stir, reduce heat and cook for 15-20 minutes.
- Melt the coconut oil, add the onion and sprinkle the sugar over. Allow to cook for 3-4 minutes before adding the spice and garlic. Cook until the onions are translucent and just starting to brown.
These onions are just about ready to add the chickpeas… - Stir in the chick peas coating them with the spices.
- Add the sugar-snap peas and cook for 2-3 minutes.
Chick peas and sugar snap peas cooking - Add the tomatoes and warm through.
Tomatoes add another burst of colour and just need warming through so they still have some shape. - Add the cooked quinoa to the chick peas and season to taste with salt.
- Enjoy!
Serve & Store
- Delicious as a meal in its own right! or add a salad.
- Refrigerate when cold and consume within 3 days.
- Try mixing the quinoa – red, white, black
- Use this recipe for a quick and tasty chickpea recipe (without the quinoa)
- Dress it up for an impressive dinner!
- Use for packed lunch – yum!
