Vegan Chana Masala with Quinoa

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 cans Canned chickpeas, drained and rinsed
• 1 medium Onion, chopped
• 2 medium Tomatoes, diced
• 1 tablespoon Ginger-garlic paste
• 2 teaspoons Spices (cumin, coriander, turmeric, garam masala)
• 2 tablespoons Vegetable oil
• 1/4 cup Cilantro, chopped
• 1 tablespoon Lemon juice

Instructions

1. 1Measure the 1 cup of quinoa into a fine-mesh sieve and rinse it under cold running water for 30 seconds. Place the rinsed 1 cup of quinoa in a medium saucepan with the 2 cups of water. Bring to a boil over high heat, then reduce the 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. Fluff with a fork.
2. 2While the quinoa cooks, heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, for 8-10 minutes, or until the onion is softened and golden brown.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 medium tomatoes, diced, and the 2 teaspoons of spices (cumin, coriander, turmeric, garam masala) to the pot. Cook, stirring, for 3-5 minutes, or until the tomatoes have softened and released their juices.
5. 5Add the 2 cans of canned chickpeas, drained and rinsed, to the pot. Stir everything together to combine. Cover the pot and let it simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice.
7. 7Serve the chana masala over the cooked quinoa. Garnish with the 1/4 cup of cilantro, chopped.

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