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Quinoa with chickpeas-pineapple curry
Quinoa with chickpeas-pineapple curry
849kcal Per person
24g Protein
98g Carbs
40g Fat
20g Fiber
Ingredients
- 4 ounces pineapple chunks (frozen) (112 g)
- 3 ounces quinoa (84 g)
- 1 bell pepper
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 4 ounces chickpeas (112 g)
- 1 tablespoon olive oil (15 ml)
- 2 teaspoons curry powder (4 g)
- 3 ½ fluid ounce coconut milk (105 ml)
- 1 handful spinach (25 g)
Preparing this recipe
- Remove the pineapple pieces from the freezer.
- Cook the quinoa until done following the instructions on the package.
- Dice the bell pepper. Finely chop the onion. Press the garlic clove and finely chop the ginger. Rinse the chickpeas in a colander with cold water and let them drain.
- Heat the oil in a pan. Sauté the onion, garlic and ginger for 2 minutes. Add the bell pepper and chickpeas and sauté for an additional 4 minutes along with the curry powder. Pour in the coconut milk and approximately 2/10 cups of water into the chickpea pan, bring to a boil and simmer over low heat until the curry thickens. Add the pineapple and spinach at the end and heat for another 2 minutes.
- Serve the quinoa with the chickpea curry. Season with pepper and salt to taste.
Tip van FitChef
It's delicious to sprinkle some fresh cilantro over the quinoa with chickpea-pineapple curry.
