Wow, two Tasty Tuesday blog posts in a row...I've been lazy. My list of things I need to blog about is getting longer by the day but my actual posts are getting fewer and fewer. That will have change soon. Anyway, this week I bring you an easy, quick, and healthy recipe courtesy of the Fat Free Vegan Kitchen, one of the bazillion food blogs that I normally follow.
While I haven't made the jump to vegan I did switch to being a vegetarian without even realizing it. If that is a permanent switch remains to be seen but vegetarian food is all I have been consuming lately. Vegetarian/vegan cooking is on the increasingly long "to blog about" list so I think I will save those details for a later date but in the meantime enjoy this recipe. I was really surprised how great it turned out.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 15-ounce can chickpeas
- 1 1/2 teaspoons curry powder (or adjust to taste)
- 1/2 teaspoon cayenne
- 1 15-ounce can diced tomatoes
- 1 cup cooked quinoa
- salt to taste
- Heat a medium-sized sauce pan over medium-high heat. Add the onions and season with salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
- Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa (for a recipe on how to cook quinoa properly click here), reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
- Serve in wraps, pita bread, lettuce leaves or with naan. I chose whole wheat tortillas because I had those handy. I also added fresh spinach I picked that day from the Towson University Urban Farm.
Add 1 1/4 cups of water to 1 cup of quinoa. Cook on the lowest setting possible until the liquid is absorbed.
Sautee the diced onion in a little olive oil
Add the garlic and ginger.
Add the chickpeas, curry powder, and cayenne.
Add the cooked quinoa and tomatoes!
Take care of yourself and each other...
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