This is a tasty vegan and gluten-free recipe that is easy to pull together. It’s also great for using up some left over veggies in your fridge!
1 Tbsp olive oil
1 small onion or ½ medium-large onion, chopped
¾ cup quinoa (white or red)
1 ½ tsp curry powder
Pinch of cayenne pepper (optional)
½ tsp salt
½ tsp ground black pepper
1 tsp cumin ½ tsp cinnamon
1 ½ cups vegetable stock (water works well, also)
1 can (15 oz) of chickpeas, drained and rinsed
½ cup sliced almonds, or any other nut (unsalted is best)
4 carrots, chopped
Handful of green beans, washed, trimmed, and chopped
1 red pepper, chopped
I recommend this mix of vegetables, but you can substitute other veggies as you wish, especially if you have things to use up! You want to have about 2 cups chopped veggies total for a veggie-saturated dish.
Heat half of the oil in a large saucepan and sauté the chopped vegetables for 5-8 minutes. Depending on what vegetables you use, you might want to add them in at different times to prevent overcooking. When they are tender, but not overcooked, remove the vegetables from the pot and transfer them to a side bowl. Using the remaining oil, sauté the onion for about 5 minutes. Add in all the spices (curry powder, cayenne, salt, pepper, cumin, cinnamon) and sauté for another 2 minutes. Add in the quinoa and the vegetable stock, or water, and bring to a boil. Reduce heat to medium low, cover, and simmer for about 20 minutes, or until all the water is absorbed. When the water is absorbed, add in the cooked vegetables again, along with the chickpeas. Stir them in well and then transfer to a serving dish. Salt and pepper to taste.