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.

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