One Pot Chickpea Quinoa

5 from 1 reviews

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.

Ingredient List:

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





Quinoa & Chickpeas

Optional Toppings


  1. Warm olive oil in a Dutch oven (or a deep saucepan with lid) over medium heat until shimmering.
  2. 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.
  3. Stir in the garlic, ginger, turmeric, curry powder, salt and cook until fragrant, about 1 minute.
  4. Next, add the rinsed quinoa and cook, stirring often, for 4 to 5 minutes.
  5. 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.)
  6. 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.
  7. Store leftovers in an airtight container for 3 to 4 days in the fridge.