by Caitlin Saniga
- 1 cup uncooked quinoa
- 2 tablespoons olive oil
- 5 scallions, sliced, white and green parts separated
- 1 tablespoon fresh grated ginger
- 1 teaspoon curry powder
- 1 pound cherry tomatoes
- 1 15.5-ounce can chickpeas, rinsed
- juice of 1 lime, plus wedges from 1 lime for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Prepare the quinoa according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Cook the white parts of the scallions, ginger and curry powder until fragrant, 1 to 2 minutes.
Add the tomatoes and cook until they begin to burst, 5-7 minutes.
Add the chickpeas and lime juice, salt and pepper.
Divide the quinoa among 4 bowls. Top with the tomato mixture. Then sprinkle with scallions. Serve warm.
Makes 4 servings.
Recipe adapted from: Real Simple