Golden Chickpea Quinoa Medley Recipe

About this recipe

A hearty blend of quinoa, chickpeas, and vibrant vegetables seasoned with aromatic spices for a nutritious and satisfying lunch.

Ingredients

• 100 g Coriander Leaves
• - Green Peas
• 250 g Carrot
• 10G Salt
• 100 g Quinoa
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 250 ml Olive Oil
• 100 g Garlic
• 500 g Onion
• 1 piece Yellow Bell Pepper
• 2 pcs Zucchini
• - Baby Tomatoes
• 30G Tong Garden Paprika Pumpkin Hot (30g)
• 20 g Turmeric Powder
• 100 g Salt
• 50 g Black Pepper
• - Coriander Powder
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and set aside.
2. 2. Cook the quinoa in a pot with water and a pinch of salt until fluffy, then drain and let it cool.
3. 3. Heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.
4. 4. Add diced onion and cook until translucent, stirring occasionally.
5. 5. Toss in chopped bell peppers, zucchini, and cherry tomatoes, cooking until they soften slightly.
6. 6. Stir in the cooked chickpeas and season with paprika, ground cumin, turmeric powder, salt, and black pepper.
7. 7. Add the cooked quinoa to the skillet and mix well to combine with the vegetables and spices.
8. 8. Cook for another 5 minutes to allow the flavors to meld together nicely.
9. 9. Garnish the dish with freshly chopped coriander and drizzle lemon juice on top.
10. 10. Serve warm, dividing the medley equally between two plates for a wholesome and delicious lunch.