This is an easy, simple, but protein packed dish! It can be served hot for dinner, or as an on-the-go cold salad. A perfect way to power up on protein with Quiona’s complete essential amino acid content.
Time: 40 minutes
1 small onion
2 cloves garlic
1/2 tsp ground cumin
1 tbs coriander seeds, crushed
several pinches of ground black pepper
1/2 tsp salt
1 Tbs tomato paste
1 cup quinoa
2 cups or one can cooked chickpeas, drained and rinsed
2 cups vegetable broth
In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes or until translucent. Add the garlic and saute for about 2 more minutes. Add the tomato paste, coriander, cumin, salt and pepper; saute for another minute. Add the quinoa, saute another 2 minutes.
Add the chickpeas and broth, cover and bring to a boil. Once the mixture is boiling, lower heat to very low, cover and simmer for about 18 minutes or until the quinoa has absorbed the water, stir occassionally. Fluff with fork and serve!