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.