Golden Chickpea And Spinach Stir-Fry With Jeera Quinoa Recipe

Indian cuisine · 346 calories

Golden Chickpea and Spinach Stir-Fry with Jeera Quinoa recipe

About this recipe

Golden Chickpea and Spinach Stir-Fry with Jeera Quinoa is a colorful and satisfying Indian-inspired dish that’s perfect for dinner. Packed with protein from chickpeas and quinoa, this meal also offers a generous dose of fiber and iron from fresh spinach, making it both hearty and nutritious. The stir-fry delivers a burst of flavors with aromatic cumin, zesty ginger, and a touch of heat from red chili powder, balanced by the natural sweetness of sautéed onions and tomatoes. The jeera quinoa complements the stir-fry beautifully, adding a nutty texture and fragrant spice. With a quick cooking time of just 35 minutes, this recipe is ideal for a cozy evening meal that nourishes your body and delights your taste buds.

Ingredients

  • - Bell Peppers
  • 1 pc Broccoli
  • 200 g Organic Tofu - Soy Paneer
  • 100 g Lemon
  • 500 G Brown Rice
  • - Cumin Powder-50 Gm
  • 200 g Table Salt
  • 50g Everest Garam Masala
  • - Coriander Powder
  • 30 g Smoked Paprika Powder
  • 20 g Turmeric Powder
  • 500 g Whole Farm Premium Kabuli Chana (Big Size)
  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • - Cumin Seed
  • - QUINOA SEED 250GM

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
  2. 2. Heat half the oil in a pan and add the cumin seeds, letting them sizzle for 30 seconds.
  3. 3. Add the quinoa and water to the pan, cover, and cook on low heat until the quinoa is fluffy and the water is absorbed.
  4. 4. In a separate pan, heat the remaining oil and sauté the finely chopped onion, garlic, and ginger until golden and fragrant.
  5. 5. Add the diced tomatoes to the pan and cook until softened, creating a rich base.
  6. 6. Stir in the turmeric, red chili powder, and salt, ensuring the spices coat the mixture evenly.
  7. 7. Add the drained chickpeas to the pan and toss to combine with the spiced tomato mixture.
  8. 8. Fold in the fresh spinach leaves, cooking until they wilt and are well incorporated.
  9. 9. Adjust seasoning as needed and cook for another 2 minutes to blend the flavors.
  10. 10. Plate the jeera quinoa as the base and spoon the chickpea and spinach stir-fry on top.