Quinoa Mix and Spicy Chick Peas
You guys one word – FLAVOR!!
This dish is easy to throw together and makes a perfect and quick lunch. The combination of onion and garlic with tomatoes, cumin and red pepper flakes gave the chickpeas incredible and spicy taste! I like cooking my quinoa and brown rice in vegetable or chicken broth because it gives the quinoa flavor, but if you don’t have any broth on hand you can of course just use water.
This dish heats up great, making them perfect for your weekly meal prep! Or as a side for dinner. It's vegan so everyone wins! I love making meals that are packed with good sources of protein and fiber. Hope you like it!
1 cup uncooked quinoa
1/2 cup brown rice
2 cups vegetable broth
1 Tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
2 (15 oz) cans chickpeas, drained and rinsed
1 (15 oz) can diced tomatoes
1 Tbsp tomato paste
1 tsp. cumin
½ tsp. red pepper flakes
½ tsp. salt
¼ tsp. black pepper
Fresh cilantro, garnish
To make quinoa/brown rice, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable or chicken broth to a boil in a small saucepan, drain quinoa/brown rice and add to boiling broth. Cover and reduce heat to a simmer, cook for about 15 to 20 minutes. Turn heat off and allow quinoa/brown rice to sit for 5 minutes, then fluff with a fork.
In a large pan over medium-high heat, drizzle olive oil and saute onion and garlic for about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients except the cilantro, stirring to combine.
Cover the pan and simmer for about 10 minutes, stirring occasionally.
Serve 1/2c of chickpeas over 3/4c of quinoa/brown rice mixture and top with cilantro! Enjoy ;)