Tender cubes of beetroot and carrot simmered with warm spices and chickpeas, brightened with lemon and served over quinoa with a crunchy toasted almond, oat and pumpkin seed topping.
20m prep · 1h 10m cook · 4 servings
Ingredients Instructions
2 tbsp Coconut Oil 1 whole Red Onion 3 whole Beetroot 2 whole Carrots 1 tsp Ground Cumin 1 ¼ cups Vegetable Broth 2 ¼ cups Water 2 cups Baby Spinach 1 can (15 oz) Chickpeas 1 tsp Fresh Root Ginger 1 tsp Ground Coriander 1 tsp Salt ¼ tsp Black Pepper 1 tbsp Pumpkin Seeds 1 cup Quinoa 2 tbsp Rolled Oats 2 tbsp Flaked Almonds ½ tsp Garlic Salt 1 tbsp Lemon Juice
Instructions 1 Heat 1 tbsp coconut oil in a 3- to 4-quart lidded saucepan over medium heat. Add the red onion and cook, stirring, for 3-4 minutes until soft and translucent. 2 Add the beetroot, carrots, coriander, ginger and cumin. Stir to coat in the oil and toast for 1 minute until fragrant. 3 Add the vegetable broth, 1 tsp salt and the black pepper. Cover and bring to a simmer (about 5 minutes), then reduce the heat to low and simmer gently, covered, for 45-50 minutes, stirring occasionally, until a knife slides easily into the beetroot cubes with just a little resistance. If the pan looks dry before the vegetables are tender, add up to 1/4 cup water. 4 While the stew simmers, rinse the quinoa and combine it in a separate saucepan with 2 cups water and a pinch of salt. Bring to a boil, cover, reduce to low and simmer 15 minutes until the water is absorbed, then rest off the heat, covered, for 5 minutes. Fluff with a fork. 5 Also while the stew simmers, make the topping: heat the remaining 1 tbsp coconut oil in a small skillet over medium heat. Add the oats, flaked almonds, pumpkin seeds and garlic salt. Stir constantly for 2-3 minutes until golden and smelling toasty, then transfer immediately to a plate so it doesn't burn. 6 Once the vegetables are tender, stir in the spinach and chickpeas and simmer uncovered for 3-5 minutes until the greens are wilted and the chickpeas are hot. Stir in the lemon juice, taste, and add more salt as needed. 7 Divide the quinoa among 4 bowls, ladle the stew over the top and sprinkle with the toasted almond, oat and pumpkin seed topping. Serve immediately. Estimated nutrition (per serving) Calories 395 kcal
Protein 13g
Carbs 55g
Fat 14g
Fiber 9g
Sodium 1200mg
Sugar 10g
Something wrong with this recipe? 