Ingredients
Servings: 4
Main Ingredients
- Quinoa – 120 g (3/4 cup)
- Bulgur – 120 g (3/4 cup)
- Carrots – 3–4 medium (300 g), diced
- Chickpeas – 1 can (240 g drained)
- Onion – 1 large, chopped
- Garlic – 2–3 cloves, minced
- Olive oil – 2–3 tbsp
- Vegetable broth – 700 ml (about 3 cups)
- Lemon juice – 2 tbsp
- Fresh parsley or coriander – 1/4 cup, chopped
Spices
- Cumin – 1 tsp
- Coriander – 1/2 tsp
- Turmeric – 1/2 tsp
- Paprika – 1/2 tsp (optional)
- Salt & black pepper to taste
Instructions
- Rinse the quinoa under cold water until clear.
- Cook quinoa in 1 cup (240 ml) vegetable broth for 15 minutes. Let rest 5 minutes and fluff.
- Cook bulgur in 1 cup (240 ml) vegetable broth for 10–12 minutes. Let rest and fluff.
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until soft, about 3–4 minutes.
- Add carrots and cook 5–7 minutes until tender.
- Add garlic and spices and cook 1 minute until fragrant.
- Add chickpeas and stir well.
- Mix in cooked quinoa and bulgur.
- Add a little broth if needed for moisture.
- Remove from heat, add lemon juice, salt, pepper, and half of the herbs.
- Serve hot, garnished with remaining herbs.
Notes
Enjoy this nourishing quinoa, bulgur, carrot, and chickpea dish with your family and friends!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g