John Myers
Colorful Quinoa with Spinach and Chickpea Saucepan
The perfect colorful quinoa with spinach and chickpea saucepan recipe with a picture and simple step-by-step instructions.
- 1 coffee pot Quinoa
- 3 Coffee cups Vegetable broth
- 400 g Frozen spinach leaves
- 2 thickness Carrots
- 1 Can Chickpeas
- 2 Garlic cloves
- 200 ml Coconut milk
- 200 ml Vegetable broth
- 1 tbsp Turmeric
- 1 tbsp Ground cumin
- 0,25 tsp Cinnamon
- 0,5 tsp Chilli flakes
- Oil
- Rinse the quinoa in the sieve and bring to the boil with the 3 cups of stock. Simmer for 10 minutes, then turn off the stove and let it steep.
- Peel the carrots and peel them into wide strips with the peeler. Finely chop the garlic. Squeeze out the spinach well, drain the chickpeas.
- Sauté the carrot strips and garlic in a little oil. Add the spices and sweat briefly. Add the spinach, chickpeas, coconut milk and stock. Let everything simmer for 20 minutes.
- If you like it even hotter and not only spicy, add some harissa paste shortly before the end.
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