Quinoa + carrots + chickpeas dinner
I’ve loved food recipes with photos and more than just words ever since I saw images of IKEA’s cookbook. I’ve seen a ton innovative recipes all over the internet and I thought it was about time I tried out my own version. What do you think?
Check out my recipe in detail…
I was craving something healthy and filling so I decided to finally get out the quinoa that’s been sitting in the cupboard and mix in some other healthy foods. The first time I made this I steamed the carrots and chickpeas, but the second time I boiled them (I forgot I steamed them the first time!). In case you’re wondering, the spinach looks like that in the photo because I had just washed it so it’s still wet. Both times this meal ended up tasting better than I expected and everyone loved it!
About 1 cup quinoa
3 medium carrots
1 can chickpeas
Salt + Pepper
Herbs + Spices (cinnamon)
A few bunches of leafy greens – I used spinach and rocket (optional)
I didn’t measure out the quinoa. I just used as much as I thought we’d all eat. Keep in mind that it grows about 1/3 when cooked. Rinse the quinoa, put in a pan, and add double the water. When it starts to boil, cover and simmer for 10 minutes, turn off, let sit for five minutes on heat or until all water has evaporated. Prepare the carrots and chickpeas while quinoa is cooking. If you have a steamer, I definitely suggest using it! Peel and cut the carrots then add them into a pot or frying pan with just enough water to cover the bottom (I used the liquid from the chickpeas to add more flavor). Add a pinch or two of cinnamon. Once the carrots are getting soft, toss in the chickpeas. Season the quinoa with herbs. Salt and pepper the carrots/chickpeas. When all of the water has evaporated from both the carrot/chickpea mixture and quinoa, add it all together and mix well. Put it on your plate and decorate with leafy greens.
I thought the plate was fitting. As always, let me know if you try this recipe. Have a plentiful day!