Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves 6


  • 2 1/2 cups vegetable stock
    1 1/2 cups quinoa
    1 teaspoon canola oil
    3 cups chopped plum tomatoes
    2 teaspoons curry powder
    2 teaspoons minced garlic
    1-19 ounce can chick-peas drained and rinsed
    3/4 cup chopped fresh parsley or coriander
    1/2 cup chopped green onions
    salt and pepper


  • Bring 2 cups of the stock to boil.
    Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
    Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
    Season to taste with salt and pepper. Serve immediately.
Curried quinoa with chick-peas

Add Comment

* Required information
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!