This is a really great meal option particularly if you’re trying to increase your protein intake. I love cooking quinoa in a variety of ways but this is one of my favourites and it’s so easy to make!
- 1 cup of quinoa
- 1 small onion
- 1 can of chickpeas
- 3 tablespoons tomato puree
- Balsamic vinegar (optional)
- Half a cube of vegetable stock (I love using Kallo Organic Vegetable Stock cubes as I find they taste better and are less salty than most stock)
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Half a teaspoon Cayenne Pepper
- First start with the quinoa:
- Measure out 1 cup of quinoa and make sure you thoroughly rinse it with cold water to remove its natural coating, which will make your meal taste bitter.
- Once rinsed put it into a sauce pan with a very small amount of olive oil and mix to coat the quinoa and sauté it slightly.
- Add 2 cups of water and crumble half of a cube of vegetable stock, you can also add in a little bit of salt but be careful as some stock cubes can be extremely salty.
- Increase the heat to bring it to a boil and when most of the water has reduced bring down the heat and cover the pan with a lid.
- Once all of the water is gone make sure to drain any excess liquid as quinoa tends to hold a lot of water then put it back in the pan to let it rest (this could take 10-15 minutes). You want it to be light and fluffy and not soggy.
- The chickpeas:
- Thinly slice the red onion and add to pan with a little bit of olive oil (I often opt for coconut oil which also works really well). Cook until it starts to go see-through.
- At this point I like to add in a splash of balsamic vinegar to bring out the sweetness of the red onion.
- Add in the tomato puree and chickpeas, mix and cook for a while on a medium heat,then add in a little bit of salt and the cumin, paprika and cayenne pepper and mix again.
- To soften the chickpeas, add enough boiling water to just cover the mixture in the pan and bring up the heat to let it boil off.
- Once both the chickpeas and the quinoa are done, add the quinoa to the chickpea mixture and continue to cook for a bit, making sure the quinoa is completely coated in the chickpea sauce. Then turn off the heat and leave to rest for a while before serving.