CHICKPEA QUINOA RICE Recipe

RECIPE INGREDIENTS: (3 servings approx.)

1/2 cup / 95g - Quinoa (soaked for 30 minutes)
1/2 cup / 100g - white BASMATI Rice (soaked for 30 minutes)
2 cups/1 can(540ml) - Cooked chickpeas
3 tablespoons - Olive Oil
1cup / 130g - Onion (finely chopped)
1 cup / 150g - Carrot - (cut into small cubes)
1 +1/2 cup / 360ml - Vegetable Broth (low sodium)
Salt to taste (I have added total 1 teaspoon of Pink Himalayan salt)
1/4 teaspoon - Cayenne pepper (Optional)
1 tablespoon - Lemon Juice or to taste
1/3 cup/ 20g - Parsley - finely chopped

METHOD:

Wash the quinoa and basmati rice thoroughly until the water runs clear and then let is soak in water for 30 minutes.

To a heated pan added olive oil, onion, carrot, 1/4 teaspoon salt and fry on medium heat until the onion and carrot starts to caramelized. Adding salt to onion/carrot will release it's moisture and help it cook faster so please don’t skip it.

Add the soaked/drained quinoa, rice and cooked chickpeas, along with vegetable broth, salt and cayenne pepper (please note cayenne pepper is optional). Bring to a rapid simmer. Then reduce the heat to lowest point in your stove and cover and cook for about 20 minutes or until the quinoa rice is cooked. Once cooked turn off the heat and uncover. Add the lemon juice, parsley and mix very gently, the rice is very delicate at this point and we don't want to break it. Check for seasoning and add salt if needed.

Cover and let it sit for 5 minutes before serving (for flavors to blend). Serve with your favourite curry.