Indian Quinoa and Chickpea Stir Fry

• Vegan
• Gluten free

• Produce

  • 3 cup Chickpeas, Cooked
  • 3 cloves Garlic
  • 1 cube Ginger, fresh
  • 1 Onion, medium
  • 1 Red bell pepper, thin
  • 1 Red or green chile
  • 1 15 oz. can Salt-free tomatoes
  • 4 cup Spinach, fresh loosely packed leaves

• Pasta & Grains

  • 4 cup Quinoa, cooked

• Baking & Spices

  • 1 pinch Black pepper
  • 2 tsp Chili powder
  • 2 tsp Curry powder, red
  • 2 tsp Garam masala
  • 1 1/2 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on eathealthyeathappy.com

Description

Ingredients

• 3 Tbs olive oil
• 2 tsp chili powder
• 1 1/2 tsp smoked paprika
• 2 tsp cumin
• 2 tsp garam masala
• 2 tsp red curry powder
• 1/4 tsp red pepper flakes
• pinch black pepper
• 1 medium onion, any type, sliced thin
• 1 red bell pepper, sliced thin
• 3-4 cloves garlic, chopped
• 1 cube fresh ginger, chopped
• 1 red or green chile, seeded and sliced (optional)
• 4 c cooked quinoa (cook 1 cup quinoa according to package directions)
• 3 c cooked chickpeas (equals 2 cans rinsed and drained)
• 1 15 oz. can diced salt-free tomatoes
• 4 c fresh spinach leaves, loosely packed
• 1/2 tsp salt

Directions

• Heat the olive oil on medium low in a wok or large cooking pot. Add the spices and let them simmer for 2-3 minutes. Turn the heat down if they start to burn. I like to use this time to prep the onion, peppers, garlic and ginger.
• Add the onion and raise the heat to medium. Cook, stirring frequently, about 3 minutes. Add the garlic, ginger and peppers and stir fry for about a minute. Add the quinoa and stir fry for another minute.
• Add the chickpeas and cook, stirring frequently, for about 2 minutes. Stir in the tomatoes. Fold in the spinach and cook, stirring frequently, for about 2 minutes. Add the salt and stir fry for another minute.