Quinoa is seasoned with curry powder and stir fried with veggies and chickpeas in this Indian twist on quinoa fried rice.
Course:
Entree
Cuisine:
American, Asian
Servings: 4
Author: Alissa
-
1
cup
uncooked quinoa
-
1 ½
cups
vegetable broth
-
2
tbsp.
vegetable oil
divided
-
2
garlic cloves
minced
-
1 ½
tsp.
fresh grated ginger
-
3
cups
cauliflower florets
about ½ large crown
-
1
red bell pepper
diced
-
2
tbsp.
soy sauce or tamari
-
1 ½
tbsp.
Indian curry powder
-
1
cup
cooked or canned chickpeas
rinsed and drained
-
¼
cup
chopped fresh cilantro
-
2
scallions
chopped
-
Place quinoa and broth in small saucepan and bring to a simmer. Cover, lower heat and allow to cook at a low simmer until all liquid is absorbed, 15-20 minutes. Remove from heat and allow to sit, covered, 5 minutes more.
-
Coat a large skillet with 1 tablespoon of vegetable oil and place over high heat. Add garlic, ginger, cauliflower and bell pepper. Stir fry for 3 minutes. Add another tablespoon of oil, cooked quinoa, soy sauce or tamari and curry powder. Stir fry until quinoa begins to crisp in spots, about 3 minutes. Add chickpeas and continue to stir-fry another minute, just until heated throughout.
-
Remove from heat and stir in scallions and cilantro. Divide among plates or bowls and serve.