Chickpea & Baby Beetroot Stir Fry With Quinoa

Chickpea & Baby Beetroot Stir Fry With Quinoa

(Serves 4)

INGREDIENTS

1½ cups cooked chickpeas

1 cup cooked quinoa

1 onion, cut into half moons

1 carrot, cut into batons

2-3 baby beets with leaves, beets peeled, leaves chopped separately

10 kalamata olives, pitted & cut into halves

2 lemons, zested and juiced

1 bunch of parsley, roughly chopped

½ tsp coriander powder

3 cups water

METHOD

Add a splash of water into a hot frypan. Add the carrots, the beetroot and the onion and saute for 3 minutes. Add a little water. And 1 tsp of ground coriander. Add the lemon zest. Stir over a medium heat. Add the cooked chickpeas and halved olives. Continue to stir over medium heat. Season with a pinch of salt, add the beetroot leaves and parsley and mix through. When the quinoa is cooked, fluff it with a fork.

To serve, place the quinoa onto a plate. Top with the beetroot and chickpea mixture. Top with some parsley and serve.

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