Chickpea and quinoa stir-fry

Ingredients

• 1 can (540 ml) of rinsed and drained chickpeas (Sahara)
• 3/4 cup red quinoa (Gogo Quinoa)
• 4 tbsp. tsp olive oil (Maison Orphée)
• 2 ripe tomatoes or 1 cup diced tomatoes
• 2 large cloves of garlic
• 2 medium carrots
• Fresh parsley
• 1 C. teaspoon ground turmeric, mixed with a little pepper
• 1 pepper
• 1 small piece of peeled fresh ginger

Instructions

Peel and cut the tomatoes into large wedges.

Heat the olive oil in a large frying pan, add the tomatoes and fresh ginger.

Place the chopped garlic, parsley, peppers and carrots in a food processor and finely chop.

Add the vegetable mixture to the pan and sauté for 10 minutes. Add the turmeric and pepper.

Place the chickpeas in the food processor and grind until they have a texture similar to rice (be careful not to puree them).

Add the chickpeas and quinoa to the pan. You can add a little oil if necessary and stir a little.

After 1 minute, add 1.5 cups of water (or broth), bring to a boil, stirring occasionally, reduce the heat and simmer, uncovered, until all the liquid is absorbed (between 12 and 15 minutes).

Remove from heat, add salt to taste and serve in small bowls. Garnish with slices of radish, green onions and fresh cilantro. Sprinkle with sesame seeds.

Gogo Quinoa Recipe