Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chickpea and quinoa lunch bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long. To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce.
Chickpea and quinoa lunch bowl is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chickpea and quinoa lunch bowl is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have chickpea and quinoa lunch bowl using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chickpea and quinoa lunch bowl:
- Make ready 1 teaspoon ground cardamom
- Prepare 1 teaspoon ground coriander
- Prepare 1 teaspoon chilli flakes
- Take 1 small onion
- Make ready 1 clove garlic
- Make ready 1/2 can chickpeas
- Prepare Handful raisins
- Make ready 2 tablespoons sweetcorn
- Prepare 400 ml vegan stock
- Prepare 60 ml quinoa
In this video I share a quick meal prep and lunch option!!! Follow me on WW Connect @stitchnlindy Follow me on Fitbit lindyweir@hotmail.com Follow me on. I'm not vegan but I wanna be as plant based as I can! This dish was honestly really delicious and I ate the whole plate while watching tv :) let me know how.
Steps to make Chickpea and quinoa lunch bowl:
- Grind the spices if they’re not already. Discard the cardamom shells. Add to a pan and toast for a minute or two.
- Chop the onion and garlic and add to the pan with a little oil.
- Once the onion has started to soften add the chickpeas, raisins and sweetcorn.
- Add quinoa and stock and stir occasionally. Once the quinoa is cooked (most if not all the water will have been absorbed) serve immediately.
Toss kale and chickpeas with quinoa. In a bowl, whisk tahini, yeast, and lemon juice. Drizzle tahini sauce over kale, chickpeas, and quinoa. Cool leftovers completely before storing in an airtight container in the fridge. Quinoa and roasted chickpeas give two different nutty flavors.
So that’s going to wrap this up for this exceptional food chickpea and quinoa lunch bowl recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
