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Curry Quinoa & Chickpeas Buddha Bowl
Monika Manchanda
Cook Time: 20 mins
Serves: 2 People
A gluten-free, low-carb and healthy dish, Chickpeas Buddha Bowl should be on the list for everyone who is looking to get healthier and fitter.
Ingredients:
- 1 cup cooked quinoa
- ¼ tsp kitchen king masala
- ¼ cup coriander leaves
- 1/2 teaspoon cayenne pepper
- 1 Lemon (juice)
- 1 onion
- 1 carrot
- 1 cup broccoli
- 2 tomatoes
- 1 zucchini
- 1 cup boiled chickpeas
- 1 green chilly sliced
- 2 tsp oil
- 3 pods of garlic
- Pinch of sumac
- ¼ cup salad leaves
- Salt to taste
protein
Methods:
Add ¼ tsp kitchen king masala, coriander leaves and salt to boiled quinoa and keep aside.
In a pan heat oil, add garlic, sliced chillies and onions and sauté till translucent. Add tomatoes, sauté for another 2-3 minutes. Add all veggies and cook till done.
Add chickpeas and dry spices to the pan once the vegetables are cooked. Stir, turn off the gas and set aside.
Take a bowl and set into 3 parts.
Add curried quinoa in one part, the chickpeas curry in another and your salad greens in the last.
Fibre: 4 g
Carbs: 96.6 g
Protein: 29.4 g
Fats: 14.6 g
Calories: 310.8 cal
