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Roast Red Pepper Quinoa with Chickpeas and Potatoes

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Ingredients
  

Roasted Red Pepper Sauce

  • 450 g Roasted Red Peppers jar
  • 3 cloves Garlic
  • Salt and Pepper to taste
  • Juice of one Lemon
  • ½ cup olive oil
  • ½ cup almonds
  • 1 tbsp tomato purée

Quinoa

  • 1 400 g tin Chickpeas drained
  • 500 g new potatoes halved
  • 3 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • 400 g can of coconut milk
  • Salt and pepper
  • 180 g quinoa

Instructions
 

Roasted red pepper sauce

  • Pulse all the ingredients for the sauce in a food processor until smooth.

Quinoa

  • Place the potatoes in a pan of boiling water and then let them cook for about 10 - 15 minutes and drain.
  • Place the potatoes in a large pot and add the garlic, turmeric, coriander, cumin, chilli, smoked paprika, ginger, coconut milk, tomato purée and roasted red pepper sauce.
  • Bring to the boil, season with salt and pepper, then add the quinoa with 300ml boiling water.
  • Reduce the heat to a simmer, place the lid on and allow to cook.
  • Over the next 30 minutes, stir often to make sure nothing sticks to the bottom.
  • Halfway through cooking, add the chickpeas.
  • The Quinoa will be soft and fluffy.
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