2⁄3 cup quinoa, rinsed, any flavor
2 cups vegetable stock
2 tablespoons olive oil or coconut oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, diced
3⁄4 cup chickpeas, drained and rinsed
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 handfuls fresh cilantro, chopped
10 dried apricots, roughly chopped
Handful fresh mint, chopped
2 teaspoons ground coriander
Sea salt and ground black pepper

Put the quinoa in a pan and cover with the stock. Bring to boil, then cover and allow to simmer for 10-15 minutes until tender. Drain and set aside.

In another pan, add oil and onion and cook over medium heat for 5 minutes, stirring occasionally. Add garlic, red bell pepper, and chickpeas, and cook for another 3 minutes. Add cloves, turmeric, cumin, cilantro, and apricots. Continue to cook for 1 minute before adding the cooked quinoa. Stir until combined and heated through. Season with mint, coriander, salt, and pepper. Serves 4.

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