Bunny Chow Inspired Quinoa Bowl (Dairy & Egg-Free)

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 can Chickpeas
• 1 can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Chili Powder
• 1 can Coconut Milk
• 1/2 cup Vegetable Broth
• 2 tablespoons Olive Oil

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold water. Place the rinsed quinoa and 2 cups of Water into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the curry. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and finely mince the 1 tablespoon Ginger.
3. 3Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced 3 cloves Garlic and minced 1 tablespoon Ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 tablespoons of Curry Powder, 1 teaspoon of Turmeric, and 1/2 teaspoon of Chili Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the 1 can Chickpeas (drained and rinsed), 1 can Diced Tomatoes (undrained), 1 can Coconut Milk, and 1/2 cup Vegetable Broth to the pot. Stir everything together.
7. 7Bring the mixture to a simmer over medium-high heat (400°F / 200°C), then reduce the heat to medium-low (300°F / 150°C). Cover the pot and let it simmer gently for 20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
8. 8Fluff the cooked 1 cup of Quinoa with a fork. Divide the fluffy quinoa among four bowls. Spoon the thickened curry mixture over the quinoa in each bowl.

Substitutions

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