A whole super-easy summer meal in ONE-POT?!
Need something easy and healthy after a long day in the sun? This is it.
Throw everything into a pot and cook for 20-30 minutes and plate.
It’s oil-free, refined sugar-free and super tasty.
SERVES 2 – 3:
1 C Uncooked Quinoa
1 Can Chickpeas (I rinse)
2 C Veggie Broth or Water (either is great)
1/2 C Frozen Peas (no need to thaw first)
1/2 C Sun-Dried Tomatoes (I cut mine up)
3 T Tomato Paste
1 T Tahini
1 T Lemon Juice
1 tsp Curry Powder
1 C Arugula
Salt and Pepper to taste
Put everything (except your greens) into a large pot. Stir until well mixed, cover and bring to a boil.
Once boiling, reduce heat to medium or low and cook covered for 13-15 minutes, or until water/stock is absorbed. Turn off heat and allow to rest for 5 minutes. Add a tablespoon of water if your quinoa is too thick.
Fluff quinoa with fork and add greens of choice (arugula or rocket)
Top with Hummus, plain yogurt or fresh parsley.
*Store in fridge for up to 4 days.