Nutrition balance score
Great
Glycemic Index
45
Low
Nutrition per recipe
Calories2170.3 kcal (109%)
Total Fat76.1 g (109%)
Carbs310.7 g (119%)
Sugars47.5 g (53%)
Protein77.9 g (156%)
Sodium3158.2 mg (158%)
Fiber63.7 g (227%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 Tbsolive oil
2 tspchili powder
1 ½ tspsmoked paprika
2 tspcumin
2 tspgaram masala
2 tspred curry powder
¼ tspred pepper flakes
black pepper
1onion
medium, any type, sliced thin
1red bell pepper
sliced thin
3 clovesgarlic
chopped
1 "fresh ginger
cube, chopped
1red chile
or green, seeded and sliced, optional
4 cquinoa
cooked, cook 1 cup quinoa according to package directions
3 cchickpeas
cooked, equals cans, rinsed and drained
1 x 15 ozcan diced tomatoes
4 cfresh spinach leaves
loosely packed
½ tspsalt
Instructions
Step 1
Heat the olive oil on medium low in a wok or large cooking pot. Add the spices and let them simmer for 2-3 minutes. Turn the heat down if they start to burn. I like to use this time to prep the onion, peppers, garlic and ginger.
Step 2
Add the onion and raise the heat to medium. Cook, stirring frequently, about 3 minutes. Add the garlic, ginger and peppers and stir fry for about a minute. Add the quinoa and stir fry for another minute.
Step 3
Add the chickpeas and cook, stirring frequently, for about 2 minutes. Stir in the tomatoes. Fold in the spinach and cook, stirring frequently, for about 2 minutes. Add the salt and stir fry for another minute.
Step 4
Notes
Step 5
Prep time includes cooking the quinoa.
Step 6
[img src="https://eathealthyeathappy.com/wp-content/uploads/2015/02/label-6.png" width="298" height="494" class="aligncenter size-full" title="Indian Quinoa Stir Fry nutrition" alt="Indian Quinoa Stir Fry nutrition"]
Notes
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