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Quinoa Chickpea Stirfry

 

Ingredients

  • 3 tbsp. Three Farmers Camelina Oil
  • 2 tsp Splendor Gardens chili powder
  • 1 1/2 tsp Splendor Gardens smoked paprika
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp Premala's red curry powder
  • 1/4 tsp red pepper flakes
  • pinch black pepper
  • 1 Spring Creek Gardens medium onion, sliced thin
  • 1 Grandora Gardens red bell pepper, sliced thin
  • 3-4 cloves garlic, chopped
  • 1" cube fresh ginger, chopped
  • 1 red or green chile, seeded and sliced
  • 4 cups cooked Norquin quinoa
  • 3 cups cooked Diefenbaker Seed Processors chickpeas
  • 1 can diced tomatoes
  • 4 cups Floating Gardens fresh spinach leaves, loosely packed
  • 1/2 tsp salt

Directions

Heat the oil on medium low in a wok or a large cooking pot. Add the spices and let them simmer for 2-3 minutes. Turn the heat down if they start to burn. Prep the onion, peppers, garlic, and ginger.

Add the onion and raise the heat to medium. Cook, stirring frequently, about 3 minutes. Add the garlic, ginger, and peppers and stir fry for about a minute. Add the quinoa and stir fry for another minute.

Add the chickpeas and cook, stirring frequently, for about 2 minutes. Stir in the tomatoes. Fold in the spinach and cook, stirring frequently, for about 2 minutes. Add the salt and stir fry another minute.

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