Curried Veggie, Chickpea, and Quinoa Stir Fry
This Curried Veggie, Chickpea, and Quinoa Stir Fry is full of bold flavors and fresh vegetables!
Servings: 4 people
Calories: 421kcal
Ingredients
- 2 cups vegetable broth
- 1 ½ cups quinoa
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 1 large red pepper, thinly sliced
- 1 medium yellow squash, quartered and sliced
- 3 large garlic cloves, minced
- 1 tablespoon red curry powder, or other curry powder
- 1 teaspoon salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons chopped cilantro, plus more for serving
Instructions
- Bring broth and quinoa to a boil in a medium pot.
- Cover pot and reduce heat to a low; cook until broth is absorbed and quinoa is tender, about 15 minutes.
- Remove quinoa from heat, fluff with a fork, then recover. Set aside.
- While quinoa is cooking, heat olive oil in a large skillet over medium-high heat.
- Add onion and peppers to oil; cook, stirring frequently, until vegetables begin to brown around edges.
- Stir squash into skillet and cook until it begins to brown, stirring frequently.
- Reduce heat to medium and allow pan to cool for a few minutes.
- Add garlic, curry powder, and salt to pan. Cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Mix in chickpeas and cook for a minute, or until heated through.
- Add cilantro and quinoa to vegetables and stir until well combined. Season to taste with additional salt.
- Serve immediately, sprinkled with additional cilantro, if desired. Enjoy!
Nutrition
Calories: 421kcal
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