Ingredients
• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, rinsed
• 2 ½ cups low-sodium vegetable broth
• ½ cup dried apricots, chopped
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground turmeric
• 1 clove garlic, minced
• 2 tbsp fresh lemon juice
• 2 tbsp fresh mint or parsley, chopped
• 2 tbsp toasted slivered almonds
• Salt & pepper to taste
• Optional: crumbled feta or vegan alternative
Instructions
• In a large pot, combine quinoa, chickpeas, broth, cumin, cinnamon, turmeric, and garlic.
• Bring to a boil, then reduce heat, cover, and simmer 15 mins until liquid is absorbed.
• Remove from heat; fluff with a fork and stir in dried apricots and lemon juice.
• Let cool 5 minutes, then fold in fresh herbs and toasted almonds.
• Season with salt and pepper, serve warm or chilled with optional feta on top!
• Bring to a boil, then reduce heat, cover, and simmer 15 mins until liquid is absorbed.
• Remove from heat; fluff with a fork and stir in dried apricots and lemon juice.
• Let cool 5 minutes, then fold in fresh herbs and toasted almonds.
• Season with salt and pepper, serve warm or chilled with optional feta on top!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 15 mins, Total Time : 25 mins, Servings : 4, Calories : 285, Net Carbs: 42g, Fats: 7g, Protein: 12g
Prep Time : 10 mins, Cook Time : 15 mins, Total Time : 25 mins, Servings : 4, Calories : 285, Net Carbs: 42g, Fats: 7g, Protein: 12g