Veggie Stir-fry with Chickpeas and Quinoa

🧂 Ingredients

• 5.3 oz quinoa
• 1 ½ cups vegetable broth
• 2 tbsp olive oil

  or coconut, canola or sesame oil
• 1 red onion

  diced
• 1 small stick leek

  cut into rings, or 1 white onion
• 1 large carrot

  diced
• 1 red bell pepper

  diced
• 1 medium zucchini

  diced
• 3 garlic cloves

  chopped
• 1 tbsp ginger

  grated
• 1 small piece of chili

  chopped
• 7 oz cherry tomatoes

  halved, or chopped regular tomatoes or canned
• 7 oz chickpeas

  rinsed and drained
• 1 cup peas

  thawed
• 2 tsp Ras El Hanout

  or more to taste
• 1 tsp paprika powder
• 1 tsp cumin
• salt and pepper

  to taste
• ½ cup cashew nuts
• sesame seeds
• parsley

  or coriander
• mint
• pomegranate seeds
• lime juice
• Vegan Raita

Instructions

• 1 Put the quinoa in a fine-meshed sieve and rinse thoroughly under running water.
  Then place in a saucepan with the vegetable broth and bring to a boil. Cover and
  simmer over low heat for about 15 minutes.
• 2 Meanwhile, heat the oil in a skillet. Add the onions, leek, carrots and peppers
  and sauté for about 3 minutes.
• 3 Then add the zucchini and sauté for another 5 minutes until the vegetables are
  lightly browned and tender.
• 4 Add the garlic and ginger and sauté for another minute. Then stir in the chili,
  Ras El Hanout, paprika powder and cumin and sauté briefly. Season to taste with
  salt and pepper.
• 5 Finally, add the tomatoes, chickpeas, peas and quinoa. Pour a little water into
  the pan (to ensure nothing burns) and let it steep, covered, for around 5
  minutes over low heat, until warmed through.
• 6 Meanwhile, toast the cashews in a pan without adding additional oil.
• 7 Garnish your quinoa veggie stir-fry with chopped parsley, mint, pomegranate
  seeds, toasted cashews and sesame seeds. Serve with a dollop of vegan raita
  [https://biancazapatka.com/en/vegan-raita-recipe/] if desired and drizzle with a
  squeeze of lime juice.
• 8 Enjoy your meal!

Nutrition Info