Best Curried Quinoa And Chickpeas Recipes

CURRIED QUINOA AND CHICKPEAS

Curried Quinoa and Chickpeas image

Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups water
1/2 cup orange juice
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium sweet red pepper, julienned
1 cup quinoa, rinsed
1 small red onion, finely chopped
1/2 cup raisins
1 teaspoon curry powder
1/2 cup minced fresh cilantro

Steps:

In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.

Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.

CURRIED RED LENTIL SOUP WITH CHICKPEAS AND QUINOA

CURRIED RED LENTIL SOUP WITH CHICKPEAS AND QUINOA image

Number Of Ingredients 16

Ingredients

1 tablespoon oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon curry powder (or 1 tablespoon garam masala + 1 teaspoon turmeric)
1 cup red lentils
3 cups chicken or vegetable broth
1 (28 ounce) can diced tomatoes
1 tablespoon chili sauce such as sambal oelek or to taste
1 (15 ounce) can chickpeas, rinsed and drained
1 cup quinoa, cooked
salt and pepper to taste
cilantro
Greek yogurt or sour cream

Steps:

Heat the oil in a pan over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes. Add the garlic, ginger and curry powder and saute until fragrant, about a minute. Add the lentils, broth, tomatoes and chili sauce. Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes. Add the chickpeas and quinoa and cook for 5 minutes. Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek yogurt.

ONE-POT CURRIED QUINOA WITH BUTTERNUT SQUASH AND CHICKPEAS

ONE-POT CURRIED QUINOA WITH BUTTERNUT SQUASH AND CHICKPEAS image

Categories Bean Vegetable

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 T. olive oil
1 medium red onion, diced
1 tsp curry powder
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cardamom
1 (14-ounce) can light coconut milk
1 cup water
1 cup quinoa, rinsed well
1 tsp salt, plus more to taste
1 pound frozen butternut squash
1 pound frozen mixed peppers
[NOTE: substitute 2 pounds of any frozen veggies]
1 (14-ounce) can chickpeas, drained and rinsed
1 T. lemon juice
2 T. minced fresh parsley

Steps:

Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes. Stir in the curry powder, ginger, turmeric, and cardamom. SautÃ© for 30 seconds, until fragrant, stirring constantly. Add the coconut milk, water, quinoa, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes, then stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes. Stir in the lemon juice. Taste and add additional salt if desired. Garnish with parsley and serve. -Make this meal your own by using 2 pounds of whatever frozen veggies you happen to have in your freezer.