Chickpea and Vegetable Stir-Fry with Quinoa

This Chickpea and Vegetable Stir-Fry with Quinoa is a delightful blend of protein-rich chickpeas and vibrant vegetables, tossed in a savory sauce, making it a perfect healthy midnight snack. Quick to prepare and packed with nutrients, it's an ideal dish for a late-night craving.

Ingredients

• Quinoa - 1 cup
• Chickpeas (canned, drained and rinsed) - 1 cup
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 1 cup
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and water is absorbed.
2. While the quinoa is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced red bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
4. Stir in the chickpeas and soy sauce, mixing well to combine. Cook for an additional 3-4 minutes until the chickpeas are heated through.
5. Once the quinoa is done, fluff it with a fork and divide it between two serving plates. Top each with the chickpea and vegetable stir-fry.
6. Drizzle sesame oil over the stir-fry, then garnish with chopped green onions and sesame seeds. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 14 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety.
• Rich in vitamins and minerals from a variety of vegetables.

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