Find a pot and chop some veggies. You’re now set to make this delicious, plant-based chickpea quinoa dish that is packed with flavorful spices. It’s a great weeknight dinner that makes an easy-to-pack lunch for tomorrow.
If you’re on the fence about quinoa, this sweet and savory one pot chickpea quinoa dish will win you over. You may even forget the main ingredient is quinoa. I’m not kidding!
There’s no denying that quinoa is an impressive plant food. Quinoa is naturally gluten free, easy to digest and even a complete protein source. Total win.
For this recipe, I use a tricolor quinoa blend, containing white, red and black quinoa but any type of quinoa will work.
With a total prep time under 20 minutes, you’ll be surprised how easily this one pot dish comes together.
For efficiency, prepare and start cooking the carrots and onions first. Chop the carrots small, about the same size as the chickpeas.
Next, mince the garlic and wash and de-stem the Lacinato kale. (If substituting with another green, see the recipe notes for cooking adjustments.)
How to De-Stem Lacinato Kale
Start with pre-washed and towel dried kale leaves.
Step 1: De-stem kale leaves by cutting along the sides of the tough stem. Discard stems.
Step 2: Stack kale leaves on top of one another and then roll the stack from one end to the other.
Step 3: Using a chef’s knife, slice crosswise through the roll, creating 1/2″ wide strips.
Step 4: Gather strips and chop into bite sized pieces.
Super spices – turmeric and ginger – add antioxidants and anti-inflammatory benefits to this delicious pot of quinoa. Use a high quality dried version or grate fresh with a microplane.
Why this recipe rocks: It’s an easy, plant-based meal that is highly nutritious and absolutely delicious!
Leave a comment below or tag your Instagram post with #findingveggiejoy, I’d love to see what you made!Print
One Pot Chickpea Quinoa
A delicious, plant-based chickpea quinoa dish that is packed with nutritional benefits and flavorful, anti-inflammatory spices. It’s a great weeknight dinner that makes an easy-to-pack lunch for tomorrow.
Produce | Yellow onion, Carrots, Garlic, Kale, Lemon
Pantry | Quinoa, Vegetable broth, Chickpeas, Raisins
Spices | Ground ginger (or fresh), Ground turmeric (or fresh), Curry powder, Fine sea salt, Black pepper
Oils & Vinegars | Olive oil
Optional | Toppings: Green onion, Fresh cilantro leaves
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 to 5 bowls 1x
- Category: Vegan, Plant-based
- Cuisine: Main Dish
- 1 to 2 tablespoons extra-virgin olive oil or coconut oil
- 1 small yellow onion, chopped small, about 1 1/2 cups (183 g)
- 3 medium carrots, peeled and chopped into 1/4″ pieces, about 1 1/2 cups (217 g)
- 2 cloves garlic, minced
- 1/4 teaspoon ground ginger (or 2 to 3 teaspoons grated fresh ginger)
- 1 teaspoon ground turmeric (or 2 to 3 teaspoons grated fresh turmeric)
- 2 to 3 teaspoons curry powder, or more to taste
- 1/2 teaspoon fine sea salt, or to taste
Quinoa & Chickpeas
- 3/4 cup uncooked quinoa, rinsed
- 1 3/4 cups (14 ounces) low sodium vegetable broth
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed (or 1 3/4 cups cooked chickpeas)
- 1/3 cup Thompson raisins
- 2 cups Lacinato kale, de-stemmed and chopped into bite sized pieces or short ribbons, see notes for substitutions
- Freshly ground black pepper, to taste
- Juice of half a lemon, or to taste
- Fresh cilantro leaves, finely chopped
- Green onions, chopped small
- Warm olive oil in a Dutch oven (or a deep saucepan with lid) over medium heat until shimmering.
- Add the onion, carrot, optional pinches salt and cook, stirring frequently, for 8 to 10 minutes or until the veggies have softened. Meanwhile, prepare the remaining ingredients.
- Stir in the garlic, ginger, turmeric, curry powder, salt and cook until fragrant, about 1 minute.
- Next, add the rinsed quinoa and cook, stirring often, for 4 to 5 minutes.
- Pour in the chickpeas, raisins, vegetable broth and stir. Bring to a gentle boil and reduce heat to low. Sprinkle the Lacinato kale (or see notes for other greens) in an even layer on top of the hot quinoa mixture but do not stir into the mixture. Cover and simmer for 15 to 20 minutes or until all the liquid is absorbed. (It’s okay to mix in the kale near the end of cook time once checking on the liquid level for doneness.)
- Remove from heat. Season with black pepper and squeeze the juice of half a lemon into the mixture. Stir to combine and adjust seasonings as needed. Serve warm.
- Store leftovers in an airtight container for 3 to 4 days in the fridge.
- How to Rinse Quinoa: In a small-holed colander (or fine mesh strainer), rinse the quinoa under running cold water for 1 to 2 minutes to remove its bitter tasting coating known as saponin.
- Lacinato Kale Substitutes: Curly kale, Redbor kale (purple-reddish colored) or baby spinach can replace the Lacinato kale with a minor cooking adjustment. If using curly or Redbor kale, add to the chickpea quinoa mixture in the final 10 to 12 minutes of cook time. Baby spinach should be added in the final 5 to 7 minutes. Don’t forget to return the cover once the greens are added.
- How to De-Stem Kale: Start with pre-washed and towel dried kale leaves. De-stem kale leaves by cutting along the sides of the tough stem. Discard stems. Stack kale leaves on top of one another and roll from one end to the other. Using a chef’s knife, slice crosswise through the roll, creating 1/2″ wide strips. Gather strips and chop into bite sized pieces.
- Recipe inspired by Veganomicon: The Ultimate Vegan Cookbook
Great tasting food and very satisfying