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Curried Quinoa With Asparagus and Chickpeas

Curried Quinoa With Asparagus and Chickpeas

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 cups quinoa, rinsed
  • 2 cups cooked chickpeas
  • 5 - 6 asparagus spears, cut into 1-inch pieces
  • 1/2 cup cashews
  • 1/2 cup chopped cilantro

Directions

  1. Heat coconut oil over medium heat in a large pot. Add onion and cook 5 minutes. Add garlic and cook for 30 seconds. Add spices, salt, and pepper, and toast for about 30 seconds. Add quinoa and 3 cups water, stir, and bring to a boil. Cover, reduce to a simmer, and cook another 10 minutes. Add chickpeas and asparagus, and cook for 10 to 15 minutes, adding in more water if necessary. Once water is absorbed and quinoa is cooked through, remove from heat and stir in cashews. Serve garnished with cilantro.

Note

  • Recipe provided by TinaPaymaster.com

Nutrition Information

Per serving: 505 kcal cal., 18 g fat (5 g sat. fat), 71 g carb., 12 g fiber, 19 g pro., 112 mg calcium, 7 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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