Ingredients
Directions
In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6–8 minutes, stirring occasionally.
Add vegetable broth, bring to a boil and let boil for a couple of minutes.
Then add quinoa, chickpeas, water (start with 2 cups) and bay leaf and stir through.
Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18–22 minutes.
Once quinoa is cooked, and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3–4 minutes. If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.
Taste, and season with additional salt if using, pepper, or other spices if desired.
Serve, sprinkling with the pumpkin seeds or chopped pistachios, if using.
If using the balsamic reduction, drizzle a little over finished portions.
Chef's Notes
Red Pepper
If you don’t have a red pepper, you can substitute chopped carrot or winter squash like butternut, though the red pepper adds a nice color contrast to the other ingredients.
Quinoa/Water
If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.
Serving Suggestions
Try serving straight up, or alongside steamed spinach or kale.
Add the balsamic reduction to the greens along with a dash of tamari or pinch of salt.
A squeeze of lemon juice is also nice on the greens.
For something heartier, serve with baked sweet potatoes. You can slice them in half and ‘top’ the halves with the quinoa stew.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Recipe from Let Them Eat Vegan by Dreena Burton.
Ingredients
Directions
In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6–8 minutes, stirring occasionally.
Add vegetable broth, bring to a boil and let boil for a couple of minutes.
Then add quinoa, chickpeas, water (start with 2 cups) and bay leaf and stir through.
Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18–22 minutes.
Once quinoa is cooked, and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3–4 minutes. If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.
Taste, and season with additional salt if using, pepper, or other spices if desired.
Serve, sprinkling with the pumpkin seeds or chopped pistachios, if using.
If using the balsamic reduction, drizzle a little over finished portions.
