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Quinoa Chickpea Stir Fry
Kind Vegan

Quinoa Chickpea Stir Fry

A quick, colorful quinoa and chickpea stir fry that’s wholesome, protein-packed, and weeknight-friendly.
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Course: Main Course, Side Dish
Ingredients Method Video Notes

Ingredients
  

  • ¼ cup chopped bell pepper
  • ¼ cup chopped carrots
  • ¼ cup chopped green beans
  • ½ cup cooked quinoa
  • ½ cup boiled chickpeas
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1 tbsp chopped green chilies and ginger
  • ¼ cup chopped tomatoes
  • 1 tsp red chili powder cayenne powder
  • 1 tsp roasted cumin seed powder
  • ¼ tsp turmeric powder
  • 2 tbsp chopped cilantro
  • Salt to taste
  • Lemon juice

Method
 

  1. Heat oil in a pan and add cumin seeds; let them sizzle.
  2. Add green chilies and ginger; sauté briefly until aromatic.
  3. Add bell pepper, carrots, green beans, or any seasonal vegetables you prefer.
  4. Add boiled chickpeas (or canned chickpeas) and mix well.
  5. Sprinkle turmeric, red chili powder, roasted cumin powder, salt, and cilantro; sauté for 1–2 minutes on low heat.
  6. Add tomatoes for moisture and cook covered for 2 minutes.
  7. Add cooked quinoa and mix well, letting it absorb the flavors for 2 minutes.
  8. Top with cilantro, mint, or pomegranate seeds if desired.
  9. Finish with a squeeze of lemon before serving.

Video

Notes

Don’t overcook the vegetables; keeping a slight crunch adds great texture.
Tomatoes prevent the stir fry from drying out; add a bit more if needed.
Adjust spice levels using more or fewer chilies.
Add nuts or seeds for added crunch and nutrition.
This dish tastes even better with a squeeze of lemon or lime just before serving.
 
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