Chickpea & Spinach Quinoa Stir-Fry

This Chickpea & Spinach Quinoa Stir-Fry is a fast and filling weeknight dinner that uses up those random veggies in your fridge. It's got great texture.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups cooked chickpeas
• 5 cups fresh spinach
• 0.25 cup fresh cilantro leaves
• 1 lemon

Instructions

1. Rinse 1 cup quinoa thoroughly under cold running water in a fine-mesh sieve for 30 seconds. This helps remove saponins that can cause a bitter taste.
2. In a medium pot, combine the rinsed 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
3. While the quinoa is cooking, wash 1 medium onion, peel, and finely chop it. Wash 3 cloves garlic, peel, and crush them. Peel 1 tablespoon ginger and grate it. Wash 5 cups fresh spinach and chop it roughly. Wash 0.25 cup fresh cilantro leaves and chop them roughly. Wash 1 lemon and cut it into wedges.
4. Heat 1 tablespoon olive oil in a large pan or wok over medium heat. Add 1 medium chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
5. Add 3 crushed cloves garlic, 1 tablespoon grated ginger, and 1 teaspoon cumin seeds to the pan. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
6. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, 0.5 teaspoon red chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
7. Add 2 cups cooked chickpeas to the pan and toss to coat them evenly with the spices. Cook for 2-3 minutes, allowing them to heat through.
8. Add the 5 cups roughly chopped fresh spinach to the pan. Cook, stirring occasionally, until the spinach wilts, which will take about 2-4 minutes.
9. Finally, add the cooked and fluffed 1 cup quinoa to the pan. Gently fold everything together until well combined and heated through.
10. Transfer the Spiced Chickpea & Spinach Quinoa Stir-Fry to serving bowls. Garnish generously with 0.25 cup fresh chopped cilantro leaves and serve immediately with 1 lemon wedge on the side for an optional squeeze of fresh lemon juice.

View the interactive Chickpea & Spinach Quinoa Stir-Fry recipe