Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chickpea and quinoa lunch bowl. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chickpea and quinoa lunch bowl is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chickpea and quinoa lunch bowl is something which I have loved my entire life. They’re fine and they look fantastic.
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. Make-ahead vegan Moroccan lunch bowls with high protein chickpeas, quinoa, and sweet potato.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chickpea and quinoa lunch bowl using 10 ingredients and 4 steps. Here is how you can achieve it.
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
- Prepare 1 small onion
- Make ready 1 clove garlic
- Make ready 1/2 can chickpeas
- Take Handful raisins
- Take 2 tablespoons sweetcorn
- Take 400 ml vegan stock
- Prepare 60 ml quinoa
Drizzle tahini sauce over kale, chickpeas, and quinoa. Cool leftovers completely before storing in an airtight container in the fridge. Mushrooms, chickpeas and peppers are low fat and low calorie. This makes this gluten free (vegan if vegan stock is used) meal perfect foe those of you, who are trying to eat low calorie, but still nutritious and filling meals.
Instructions 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.
Very quick and simple to make, these chickpeas, kale and quinoa power bowls. To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity (highly recommended). Transfer the crispy chickpeas to a bowl. Add the corn, cover, and cook, shaking the pan occasionally Divide the red quinoa between large bowls.
So that is going to wrap it up for this exceptional food chickpea and quinoa lunch bowl recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
