Description
This quick and easy one-pot dish is full of bold flavor and vibrant color. It offers satisfying texture and plant-based protein for a filling meal. This is the perfect meal-prep dish since leftovers store well and can be enjoyed hot, warm, room temperature or cold.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 3 cups cooked white quinoa (see my easy method for Perfectly Cooked Quinoa and make this in advance)
- 1, 15 ounce can garbanzo beans, drained, rinsed and dried (or 1.5 cups cooked chickpeas)
- 1/4 cup raw pepitas (pumpkin seeds)
- 1 teaspoon curry powder
- 1/2 teaspoon fine salt
- 2-3 green onions, chopped
- 1 cup fresh Italian flat-leaf parsley, chopped (large stems removed)
- 1 cup fresh cilantro, chopped (large stems removed)
- 1/2 cup pomegranate seeds (optional or substitute dried cranberries, berries or cherries)
- 1 juicy lime, juiced
- 1 tablespoon pure maple syrup
Instructions
- In a 12-inch rimmed saute pan heat the olive oil over medium heat. I use and love this ceramic, non-stick, non-toxic pan. Add the cooked quinoa, garbanzo beans, pepitas, curry powder, salt and pepper and stir to combine well. Allow the ingredients to lightly toast and warm through over medium to low heat for 3-5 minutes.
- Turn the burner off and stir in the green onions, parsley, cilantro, pomegranate seeds, lime juice and maple syrup. Taste and adjust seasonings if needed. If it is dry add a drizzle of olive oil.
- Enjoy immediately or allow to cool to room temperature and store in an airtight container in the refrigerator for up to five days.
- Prep Time: 3 mins
- Cook Time: 5 mins
- Category: Entree (Lunch or Dinner)
- Method: Stove Top
- Cuisine: American
