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Quinoa with Chickpeas    Veg  HT  ACC  30mins

Serves 4 
    Hot Vegetarian Vegan Grains Pulses Vegetables Herbs Accompaniment Gluten Wheat Dairy Free Eggless


100g/4oz Quinoa, washed
Salt and Black Pepper
200g/7oz Cooked Chickpeas (garbanzo beans)
2 Tomatoes, chopped
1 Garlic Clove, crushed
2 tbsp Fresh Lime Juice
1 tbsp Olive Oil
˝ teasp Ground Cumin
1 tbsp Freshly Chopped Coriander



1. Place the quinoa in a saucepan together with the water and some salt, bring to the boil then reduce the heat, cover and simmer for 15-20minutes or until the quinoa is tender and the grains have started to burst.

2. Drain off most of the excess water from the cooked quinoa then add the chickpeas, tomatoes, garlic, lime juice, olive oil, cumin, salt, and pepper, mix well and cook for a further 5 minutes to heat through.

3. Sprinkle with the chopped coriander just before serving.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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