Chickpea and Vegetable Stir-Fry with Miso Quinoa
A wholesome and gut-friendly stir-fry featuring chickpeas, colorful vegetables, and a savory miso quinoa base.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
14g protein
54g carbs
9g fat
Ingredients
For 4 servings
- 1 can chickpeas
- 1 cup quinoa
- 2 cups water
- 2 tablespoons miso paste
- 2 cups broccoli florets
- 1 red bell pepper
- 1 carrot
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon ginger
- 2 green onions
- 1 tablespoon sesame seeds
Instructions
- 1
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.
- 2
Once quinoa is cooked, remove from heat and stir in miso paste until fully combined. Set aside.
- 3
Drain and rinse chickpeas. Chop broccoli into bite-sized pieces, slice red bell pepper and carrot into strips, mince garlic and ginger, and slice green onions.
- 4
In a large pan over medium heat, add olive oil. Sauté garlic and ginger for 1 minute until fragrant.
- 5
Add broccoli, red bell pepper, and carrot to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 6
Add chickpeas to the vegetables and pour in soy sauce. Stir well to combine and heat through for an additional 2-3 minutes.
- 7
Serve stir-fried vegetables and chickpeas over a bed of miso quinoa. Garnish with sliced green onions and sesame seeds.
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