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WARM CURRIED QUINOA AND CHICKPEA BOWL
15

WARM CURRIED QUINOA AND CHICKPEA BOWL

NUTRITION
HEALTHY RECIPES
Feb 06, 2025

WARM CURRIED QUINOA AND CHICKPEA BOWL

The warm curried quinoa and chickpea bowl is a wholesome, protein-packed dish bursting with rich flavours. The nutty, fluffy quinoa perfectly complements the tender chickpeas, while a gentle touch of curry powder infuses warmth and depth. A dollop of creamy coconut yoghurt adds a cooling contrast, balancing the mild heat of the curry. Fresh lime juice enhances the dish with a bright, citrusy finish, making every bite light yet satisfying. This dish is ideal for a quick lunch, dinner, or even meal prep, as it stores well and can be easily reheated. It’s naturally vegan, gluten-free and packed with fibre and plant-based protein, making it a great option for those looking for a nutritious and filling meal. With simple ingredients and a short cooking time, this bowl is both convenient and delicious.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Indian, Mediterranean

PREPARATION/TECHNIQUES

Simmer, One-Pot Wonders, No-Cook

OCCASION/HOLIDAY

Quick Lunch, Meal Prep, Healthy Eating

SPECIAL CONSIDERATION/DIETARY CONCERNS

High Fibre, Vegan, Gluten-Free, Healthy

DISH TYPE

Bowl, Rice Dish, Main Dish

INGREDIENTS OF  WARM CURRIED QUINOA AND CHICKPEA BOWL

  • 50g quinoa, cooked
  • 40g cooked chickpeas
  • ½ tsp curry powder
  • 1 tbsp coconut yoghurt
  • 1 tsp lime juice

FULL NUTRITIONAL INFORMATION

  • Calories: 280 kcal
  • Protein: 12g
  • Carbohydrates: 38g
  • Fats: 7g
  • Fibre: 7g

PREPARATION  FOR WARM CURRIED QUINOA AND CHICKPEA BOWL

  • Cook The Quinoa: Rinse the quinoa under cold water to remove bitterness. In a pot, bring 120ml of water to a boil. Add quinoa, cover, and simmer for 12-15 minutes until all water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  • Warm The Chickpeas: In a small pan over medium heat, add the cooked chickpeas. Stir in the curry powder and cook for 2-3 minutes, allowing the spices to infuse into the chickpeas.
  • Assemble The Bowl: Place the cooked quinoa at the bottom of a serving bowl. Add the seasoned chickpeas on top.
  • Add The Toppings: Drizzle lime juice over the bowl, then add a spoonful of coconut yoghurt for creaminess.
  • Serve: Enjoy warm, garnished with extra lime or fresh herbs like cilantro if desired.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS FOR WARM CURRIED QUINOA AND CHICKPEA BOWL

  • Fluffy Quinoa: Let the quinoa rest after cooking to ensure it fluffs up properly.
  • Extra Flavour: Toast the curry powder in the pan for 30 seconds before adding the chickpeas to intensify the spice.
  • Creamy Consistency: Mix the coconut yoghurt with a dash of water or coconut milk to create a sauce-like texture.
  • Balanced Heat: If you like more spice, add a pinch of cayenne or red chilli flakes.
  • Serving Suggestion: Pair with naan bread or a side of sautéed greens for a complete meal.

VARIATIONS

  • Extra Protein: Add roasted tofu or tempeh for a protein boost.
  • Nutty Crunch: Sprinkle toasted almonds or cashews for added texture.
  • Different Grains: Substitute quinoa with brown rice, millet, or couscous.
  • Sweet Contrast: Add raisins or chopped dates for a touch of natural sweetness.
  • Herbal Infusion: Stir in chopped cilantro or mint for freshness.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Meal Prep: Cook quinoa and chickpeas ahead of time for a quick assembly meal.
  • Freezing: The quinoa and chickpea mixture can be frozen for up to 2 months; thaw before reheating.
  • Reheating: Warm in a pan or microwave for a few minutes, adding a splash of water to keep it moist.

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