Description
A tasty quinoa based side dish
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 small yellow onion, chopped finely
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- freshly ground black pepper, to taste
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 cup quinoa
- 2 cups cooked or 1 (15 ounce) can chickpeas, drained and rinsed
- 2 cups vegetable broth
Instructions
- In a small stockpot over medium heat, let the coconut oil melt. Add the onions and saute for about 7 minutes. Add the garlic and saute for 2 more minutes.
- Add the tomato paste, coriander, cumin, black pepper, and salt and saute for another minute.
- Add the quinoa to the pot and saute for 2 minutes.
- Add the chickpeas and broth; cover and bring to a boil. Once it is boiling, lower the heat to low, cover, and cook for about 18 minutes, stirring occasionally, or until the quinoa has absorbed all the water. Fluff with a fork and serve.
Notes
adapted from Veganomicon
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 2.8g
- Sodium: 384mg
- Fat: 6.3g
- Carbohydrates: 20.8g
- Protein: 5g