- What Would Cathy Eat? - https://www.whatwouldcathyeat.com -

lemon ginger quinoaLemon-Ginger Quinoa with Chickpeas and Kale

1 tablespoon extra virgin olive oil
2-3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 small yellow onion, diced
1 large carrot, diced
1 small red bell pepper, diced
5-6 cups chopped kale
1½ cups cooked chickpeas
1 cup quinoa, rinsed if you don’t have the no-rinse variety
2 cups vegetable broth (recommend No-Chicken broth)
¼ cup lemon juice
Zest of one large lemon
1 teaspoon reduced-sodium tamari (use gluten-free if you prefer)
Freshly ground black pepper to taste

Heat the olive oil over medium heat in a large dutch oven. Add onion and carrots, and cook for 5 minutes, stirring. Add the garlic, ginger and red pepper and sauté 3 minutes. Add the greens and cook another 4 or 5 minutes. Stir in the chickpeas, quinoa, broth, lemon juice, lemon zest, tamari and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.

Serves 4


Article printed from What Would Cathy Eat?: https://www.whatwouldcathyeat.com

URL to article: https://www.whatwouldcathyeat.com/2012/03/lemon-ginger-quinoa-with-chickpeas-and-kale/

Copyright © 2024 What Would Cathy Eat?. All rights reserved.