Vegan Chickpea Stir-Fry with Quinoa
A vibrant and flavorful vegan stir-fry featuring protein-rich chickpeas, colorful vegetables, and fluffy quinoa, perfect for a quick and nutritious meal.
15 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
55g carbs
10g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 2 cups broccoli florets
- 3 cloves garlic
- 1 tablespoon ginger
- 2 cups canned chickpeas
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions
- 1 tablespoon sesame seeds
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water and combine with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the quinoa is fluffy.
- 2
While quinoa cooks, heat olive oil in a large skillet over medium heat. Chop the onion and red bell pepper, then add to the skillet. Sauté for 5 minutes until softened.
- 3
Add broccoli florets and continue to cook for another 5 minutes.
- 4
Mince the garlic and ginger, then add to the skillet and sauté for 1 minute until fragrant.
- 5
Drain and rinse the canned chickpeas, then add to the skillet. Stir in soy sauce and sesame oil, and cook for 3-4 minutes until heated through.
- 6
Slice the green onions and sprinkle over the stir-fry along with sesame seeds. Season with salt and black pepper to taste.
- 7
Serve the stir-fried vegetables and chickpeas over cooked quinoa.
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