Spiced Quinoa, Kale, and Chickpea Bowl
Print the recipe here.
INGREDIENTS
1 cup of red quinoa
1 cup of garbanzo beans, uncooked; or 15oz canned beans
2 bunches of kale; washed, de-stemmed and cut into thin strips
1 Tbsp sunflower oil
1/2 tsp turmeric
1 inch of fresh ginger, chopped
1 pinch of red pepper flakes
1/2 tsp cumin seed
1/2 tsp brown mustard seed
1 cardamom pod
1 cinnamon stick
1 clove
2 tsp of Braggs aminos
DIRECTIONS
If using canned beans, strain and warm at the end.
If using dried beans soak overnight. The beans will double in size so be sure to use a large bowl with plenty of water.
Drain and discard soaking water.
Bring 8 cups water to a boil, add presoaked beans, reduce heat to low. Simmer for 2-3 hours or until they are cooked soft but not mushy. Add more water as needed. I prefer to cook my beans in a pressure cooker for about 40 minutes.
Once fully cooked, drain the liquid, rinse beans and set aside.
Cook quinoa.
While the beans are cooking, boil 2 cups of water.
Add quinoa, cinnamon stick, clove, and slightly crushed cardamom pod.
Reduces to simmer, cover, leaving a slight crack to avoid overflow. Cook for 15 minutes.
Heat 1Tbsp oil in large sauté pan on a medium heat.
Once hot, add the cumin and brown mustard seeds. Listen for them to begin popping.
Quickly stir the seeds to cook for 1 minute.
Mix in ginger and turmeric powder to cook until aromatic.
Add the kale and stir, allowing the seasoned oil to coat the greens evenly.
Add a 2 Tbsp of water and cover.
Turn the heat to low and cook for 5 minutes, stirring occasionally.
Stir in the garbanzo beans, cooked quinoa and Bragg Liquid Aminos.
Put in a colorful bowl and enjoy mindfully.