Spicy Chickpeas with Quinoa

Servings: 6 | Serving size: 1 1/4 cups

Cooking time: 30 minutes

This keeps well in the refrigerator for about 3 days and is great served cold or hot.

Ingredients

1 cup uncooked quinoa
2 tsp. olive oil
1 large onion (medium dice)
3 cloves garlic (minced)
2 cups no salt added vegetable stock (or water)
1 15-ounce can no salt added diced tomatoes
1 Tbsp. no salt added tomato paste
1 tsp. ground cumin
1/2 tsp. red pepper flakes (or more for spicier)
1/2 tsp. salt
black pepper to taste
2 15-ounce cans no-salt added chickpeas (drained and rinsed)
juice of 1/2 lemon
1 large green onion (sliced thinly)
1 medium avocado (diced)

Use mesh strainer and rinse the quinoa under cold water until the water runs clear.

Set aside.

Heat olive oil in a large skillet over medium high heat.

Once the oil is hot, add the onions and garlic.

Cook for about 3 minutes. Stir frequently.

When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.

Stir to combine and bring to a simmer.

Once simmering, add the quinoa and chickpeas.

Stir to combine, reduce to a simmer, and cover.

Cook the quinoa until the liquid is absorbed and grains begin to visually "sprout," about 15 to 20 minutes.

Slice green onions thinly and and dice the avocado.

Once the quinoa is cooked, stir in the lemon juice.

Top with green onion and avocado and serve. (Also great chilled!)