Monday, August 4, 2014

Recipe of the Day



Chickpea & Vegetable Stew Delight


This recipe provides 4 servings.


Ingredients:

1) 1 cup water
2) 3/4 cup uncooked quinoa, rinsed and drained
3) 1/2 teaspoon sea salt, divided
4) 1 tablespoon extra virgin olive oil
5) 1 3/4 cups chopped onion
6) 1 teaspoon ground cumin
7) 1 teaspoon ground coriander
8) 1/2 teaspoon ground cinnamon
9) 1/2 teaspoon  turmeric
10) 4 garlic cloves, chopped
11) 3 cups cherry tomatoes, halved
12) 1 ( 15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
13) 1 medium zucchini, halved lengthwise and thinly sliced
14) 1/4 - 1/2 (to taste) freshly ground black pepper


Instructions:

1) Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium high heat. Cover, reduce heat, and simmer approx. 12 mins., until liquid is absorbed.

2) Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté' 4 minutes. Add cumin, cinnamon, coriander, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes, until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Serve zucchini mixture with quinoa.


 Nutritional Insight: 280 calories per serving





Enjoy!

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