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Chickpea Turmeric Quinoa Bowl


  • Author: Sara Haas

Description

A plant-based bowl that will fill you up and leave you satisfied.


Scale

Ingredients

  • 1 teaspoon + 1 tablespoon olive oil, divided
  • 1/2 cup sliced almonds
  • 1/2 cup diced onion
  • 1 cup shredded carrot, chopped
  • 2 cloves garlic, chopped
  • 1 cup rinsed quinoa
  • 1 teaspoon ground turmeric
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup cilantro leaves
  • sriracha, as desired

Instructions

  1. Heat 1 teaspoon olive oil in a medium sauce pan set over medium heat. Add the almonds and cook until lightly browned, about 2-3 minutes. Remove from pan and reserve.
  2. Add the remaining oil along with the onion and carrot and cook, stirring frequently, until vegetables are softened, about 5-6 minutes. Add the garlic and cook 1 minute. Add the quinoa and turmeric cook 1 more minute. Pour in the water and salt, stir, then partially cover and simmer for 15-20 minutes or until quinoa is tender and most of the liquid is absorbed.
  3. Remove from heat and add the lemon juice and black pepper, stirring to combine. Portion into bowls and garnish with cilantro and sriracha.

Nutrition

  • Serving Size: 4
  • Calories: 427
  • Sugar: 3
  • Sodium: 536
  • Fat: 18
  • Saturated Fat: 2
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 53
  • Protein: 15
  • Cholesterol: 0