Chickpea & Baby Beetroot Stir Fry With Quinoa
(Serves 4)
INGREDIENTS
1½ cups cooked chickpeas
1 cup cooked quinoa
1 onion, cut into half moons
1 carrot, cut into batons
2-3 baby beets with leaves, beets peeled, leaves chopped separately
10 kalamata olives, pitted & cut into halves
2 lemons, zested and juiced
1 bunch of parsley, roughly chopped
½ tsp coriander powder
3 cups water
METHOD
Add a splash of water into a hot frypan. Add the carrots, the beetroot and the onion and saute for 3 minutes. Add a little water. And 1 tsp of ground coriander. Add the lemon zest. Stir over a medium heat. Add the cooked chickpeas and halved olives. Continue to stir over medium heat. Season with a pinch of salt, add the beetroot leaves and parsley and mix through. When the quinoa is cooked, fluff it with a fork.
To serve, place the quinoa onto a plate. Top with the beetroot and chickpea mixture. Top with some parsley and serve.
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