1 tbsp. coconut oil
1 large organic onion, finely chopped
3 garlic cloves, crushed
1 tsp. organic, gluten-free ground coriander
1 tsp. organic, gluten-free ground cumin
½ tsp. organic, gluten-free turmeric
¼ tsp. organic, gluten-free cayenne pepper or to taste
1 (14 oz.) can organic chickpeas, drained and rinsed
2 cups diced organic tomatoes
3 medium size organic carrots, thickly sliced
1 organic yellow pepper, thickly sliced
½ head of medium size organic Savoy cabbage, thickly sliced
¼ cup chopped organic cilantro
Season with sea salt
FOR THE QUINOA
1 cup uncooked quinoa
1 cup chopped organic parsley
1 tbsp. extra virgin olive oil
½ tsp. sea salt
Heat coconut oil in a large pan, add the onion and garlic and cook until soft.
Stir in coriander, cumin, turmeric, cayenne pepper and chickpeas. Cook on low heat for one minute while stirring.
Add tomatoes, carrots, pepper, cabbage and enough water to come halfway up the vegetables. Cover and cook on low heat for 20 minutes.
Stir in the cilantro and season with salt to taste
To cook the quinoa, add quinoa, parsley, olive oil and salt in a medium saucepan bring to boil, reduce the heat to low and cover. Cook for 15 minutes, and then toss with a fork.
To serve, spoon vegetables on top of quinoa.