This week I was in the Mohave Desert in CA and in Baton Rouge, LA for work. I don’t know about everyone else…but when I travel I end up eating. A lot. And not healthy foods. I sure try…I pack instant oatmeal packets (not the gluey stuff–the good stuff brought to you by the folks at Better Oats), granola bars, and nuts. I buy bananas to get me through the day. But I always end up getting so hungry by the end of the day that I stuff my face at dinner. Ugh. Anyway, this meal was what I was craving when I came home from my trip this week…a perfect way to get back on track. Quick and easy, flavor-packed, and so pretty I could cry.
Chickpea and Greens Curry with Black and White Quinoa
- 1 tsp tumeric
- 1 and 1/2 cups canned or (cooked dried chickpeas), drained and rinsed
- Sea salt
- 2 Tbsp coconut oil
- 1 small red onion, thinly sliced
- 1/2 large red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp minced fresh ginger
- 4 cups bitter greens (I used kale and lambs quarters), cut into 1/2 inch ribbons
- 1/4 cup chopped herbs (cilantro works great if you have it)
- 3 cups cooked quinoa (I used 2/3 white and 1/3 black)
- 1/4 cup pumpkin seeds, toasted
- In a small saucepan, bring 1 cup of water and tumeric to a boil. Add chickpeas and a pinch of salt and simmer for 5 minutes. Tuen off heat and set aside.
- Heat oil in a large skillet over medium heat and cook onion, stirring until softened, about 4 minutes. Add pepper, garlic, cumin, coriander, and ginger and cook, stirring, about 5 minutes more. Stir in all the greens and chicpea mixture and cook until greens are just wilted. Season with salt. Remove from heat and mix in chopped herbs.
- Divide quinoa among four bowls and top with vegetable curry and toasted seeds.