Red Onion and Chickpea Quinoa

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!

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Ingredients:

  • 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

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Method:

  1. 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.
  2. 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.
  3. 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.

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