Chickpea and Veggie Stir-Fry with Quinoa
A vibrant and gut-friendly stir-fry loaded with colorful vegetables, chickpeas, and quinoa, perfect for a wholesome vegan meal.
15 min
Prep
25 min
Cook
4
Serves
340
Calories
Macros · per serving
12g protein
56g carbs
8g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 1 15 oz can chickpeas
- 1 cup broccoli
- 1 red bell pepper
- 1 carrot
- 1 zucchini
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 teaspoon ginger
- 2 cloves garlic
- 2 green onion
- 1 tablespoon sesame seeds
Instructions
- 1
Rinse quinoa under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until water is absorbed, then fluff with a fork.
- 2
Drain and rinse chickpeas under cold water. Set aside.
- 3
Chop broccoli into florets, slice red bell pepper and carrot into thin strips, and cut zucchini into half-moons.
- 4
In a large pan over medium heat, add olive oil. Once hot, add minced garlic and grated ginger. Stir-fry for 1 minute.
- 5
Add broccoli, bell pepper, carrot, and zucchini to the pan. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- 6
Stir in chickpeas and soy sauce, and cook for another 3 minutes until chickpeas are heated through.
- 7
Remove from heat and mix in cooked quinoa.
- 8
Garnish with sliced green onions and sesame seeds before serving.
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