Easy to make, filling, and full of flavor, this stir-fry is the perfect weeknight dinner or any day you're looking for something quick. Fluffy quinoa is cooked in a skillet with chickpeas, ginger, garlic, and Indian spices, along with the addition of peppers and savory tomatoes. This dish keeps well in the refrigerator, so it can be made in advance for easy lunches and dinners all week long.

Indian Quinoa and Chickpea Stir-Fry [Vegan]

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Calories

364

Serves

6

Cooking Time

15

Ingredients

  • 3 tablespoons olive oil or water as needed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons red curry powder
  • 1/4 teaspoon red pepper flakes
  • A pinch of black pepper
  • 1 medium onion, any type, sliced thin
  • 1 red bell pepper, sliced thin
  • 3-4 garlic cloves, chopped
  • 1-inch cube fresh ginger, chopped
  • 1 red or green chili, seeded and sliced (optional)
  • 4 cups cooked quinoa (1 cup dry)
  • 3 cups cooked chickpeas (2 14-ounce cans, rinsed and drained)
  • 1 15-ounce can salt-free diced tomatoes
  • 4 cups fresh spinach leaves, loosely packed
  • 1/2 teaspoon salt (if desired)

Preparation

  1. Heat the olive oil on medium-low in a wok or large cooking pot. Add the spices and let them simmer for 2-3 minutes. Turn the heat down if they start to burn. Use this time to prep the onion, peppers, garlic, and ginger.
  2. Add the onion and raise the heat to medium. Cook, stirring frequently, for about 3 minutes. Add the garlic, ginger, and peppers and stir-fry for about a minute. Add the quinoa and stir fry for another minute.
  3. Add the chickpeas and cook, stirring frequently, for about 2 minutes. Stir in the tomatoes. Fold in the spinach and cook, stirring frequently, for about 2 minutes. Add the salt and stir-fry for another minute.

Nutritional Information

Per Serving: Calories: 364 | Carbs: 55 g | Fat: 10 g | Protein: 15 g | Sodium: 251 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. Made this for the first time. Our Family consists of two vegans one vegetarian and three meat lovers. I substituted half the chickpeas for a mixture of haricot, broad beans and soy beans. It was a great success and one of the meat eaters could not get enough. We found it tasted much better on the second day when the spices especially the smoky paprika had had time to infuse the dish. Will make this again, thank you for the recipe.