Description
Quinoa makes the base of this warm, curry-flavored recipe – chickpeas, arugula, onions, and cherry tomatoes round out the flavors.
Ingredients
Scale
- 1 cup cooked quinoa
- 1-15oz. can of chickpeas
- 2 cups fresh arugula
- 1 clove garlic
- 1/2 red onion
- 1/3 cup cherry tomatoes
- 3 tablespoons olive oil
- 1/2 tablespoon sea salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon black pepper
Instructions
- Cook quinoa.
- Thinly slice the red onion, mince garlic, halve the tomatoes, and roughly chop the arugula.
- Heat olive oil on medium/high heat and sauté the onions for about 5 minutes until slightly translucent.
- Drain and rinse the chickpeas then add to onions along with the garlic, curry powder, salt, and pepper. Sauté for another 3 minutes.
- Add arugula and tomatoes and continue to sauté until the greens are soft and wilted. Add quinoa and cook for 5 more minutes while stirring frequently. Add more oil if necessary. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Mains