If you make the quinoa ahead of time, this dinner comes together in about 15 minutes. What's not to love about that?! Also, it's a great meal to make ahead of time and have waiting for you.
Next time, I think I'll double this, though. It fed us just fine, but the boys don't eat a full portion yet, and I had a good sized side to go with it, but we barely had enough for Scot to take to lunch the following day. So it feeds 4 if you have a good side to go with it, or 3 hungry men.
- 2 T olive oil
- 1 medium onion, chopped
- 1 large sweet bell pepper, chopped
- 2 t minced garlic
- 1 can chickpeas, rinsed and drained
- 1 can diced tomatoes with juice
- 2 T apple cider vinegar
- 1 1/2 T curry powder
- 1/4 t tumeric
- 1/4 t cumin
- 1/4 t ginger
- salt and pepper to taste
- 1 cup dry quinoa + 2.5 cups water/broth
-- Cook your quinoa like you would rice on the stove top or in a rice cooker
-- Meanwhile, saute the onion, pepper and garlic until onion and peppers are nice and soft.
-- Add in remaining ingredients, stir, and heat through.
To plate: Scoop quinoa onto bowl or plate and top with curried chickpeas!