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Nourishing Easy Quinoa Chickpea Bowl

I was searching for the best foods to help me produce breastmilk. It led me to Quinoa. But quinoa is always challenging for me to make. I simply YouTubed this recipe because I was sick of the guess work. I did this recipe twice, but added my own spices because I'm Caribbean and I'm extra (no offense to the originator of this recipe, we sing your praises trust me). 

Quinoa is a good source of a number of important nutrients, including folate, magnesium, zinc, and iron. It's also rich in fiber and protein, nutrients that play an important role in helping you feel full. (Healthline.com)

INGREDIENTS:

1 cup of Quinoa 

1 1/2 cup of Veg Broth

1 can chickpeas

1/2 cup Cup of Tomato sauce or canned Tomatoes

3 Shallots or 1 Red Onion 

4 Garlic Cloves

Fresh Parsley

Olive Oil 

Seasonings: Cumin, Garlic, Salt, Black Pepper, Paprika, Cayenne

Start Cooking:

Before starting anything, soak and rinse your quinoa. Doing this is said to remove phytic acid, which may make it easier for people to digest quinoa. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute. (Foodandwine.com)

In a large sauce pan, with oil, on medium heat, add your chickpeas, and all seasonings. Fry for 3 to 4 minutes. Remove chick peas from pan and set aside. 

Start with a large sauce pan, add olive oil, medium/low heat. Dice your garlic and onions or shallots. Add to sauce pan, let onions and garlic slowly turn brown (10 mins on low heat). 

Add tomato sauce, all seasonings. Stir, cook for 2 mins.

Add veggie broth. Bring to a boil, then turn heat low. Drain your quinoa, add directly to pan. Stir, cover and let simmer for 15 mins. 

Add more water or broth to pot if needed. 

Once the quinoa is cooked to your liking add handful of chopped parsley and cooked chickpeas. 

Add squeezed lemon or salt to taste.

Viola! 

With Purpose,
Kim