Spiced Vegetable Quinoa

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Average Rating: 5 | Rated By: 1 users

One of the wonderful things about this vegetarian dish is its versatility. It can be served as a main or as a side with chicken or lamb. The sauce provides both richness and a lot of flavours.

Ingredients

  • 1 Tbsp. coconut oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp. GF ground coriander
  • 1 tsp. GF ground cumin
  • ½ tsp. GF ground turmeric
  • ¼ tsp. GF cayenne pepper or to taste
  • 1 (14 oz.) can organic chickpeas, drained and rinsed
  • 2 large tomatoes, diced
  • 3 medium size carrots, diced
  • 1 yellow bell pepper, sliced
  • ½ head of medium size Savoy cabbage, sliced
  • ¼ cup chopped fresh cilantro
  • Sea salt to taste
  • FOR THE QUINOA
  • 1 cup uncooked quinoa
  • 1 cup chopped fresh parsley
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • Instructions

  • Heat coconut oil over medium-heat in a large pan. Add onions and garlic and cook until soft.
  • Add coriander, cumin, turmeric, cayenne pepper and chickpeas and stir to combine
  • Add tomatoes, carrots, pepper, cabbage and 1 1/2 cups of water. Cover and cook over low heat for 20 minutes. Stir in cilantro and season with salt
  • To cook the quinoa, add quinoa, parsley, olive oil, salt and 1 1/2 cups of water into a medium saucepan. Bring to boil, reduce heat to low and cover. Cook for 15 minutes, and then fluff the quinoa with a fork and cover
  • To serve, spoon vegetables over quinoa.


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