Tahini & Lemon Quinoa Stir Fry
September 12, 2016 | Serves 4
- 1 Tablespoon of Coconut Oil
- 1 White Onion
- 2 Cloves of Garlic
- 1 Teaspoon of Paprika
- 2 Tablespoons of Tahini
- 1 Lemon
- 120g of Chickpeas (soaked + drained)
- 3 Cups of Cooked Quinoa (470g)
- 1 Large Handful of Spinach
This is so comforting and such an easy way to turn leftover quinoa into a moreish meal in a few minutes. I usually cook quinoa in large batches and keep it in the fridge to have with dinner or for adding to salads, I really recommend doing this if you’re busy or want no fuss meals after work. Cook the quinoa in stock (makes all the difference!), leave it to cool completely and store it in an airtight container for when you need it, it will last for about 5 days. This is such a gorgeous way to turn it into something special and it’s packed with amazing flavour from the tahini, garlic and lemon. I’ve added extra goodness with some fibre rich chickpeas and iron packed spinach and it tastes great if you want to add in a little chicken too.
Dice the onion and mince the garlic. Add the coconut oil to a large pan on medium heat. When it’s melted, add in the onion, garlic and paprika and let them cook for a few minutes until starting to soften.
Squeeze in the juice of half a lemon and add the tahini. Toss and mix together with the onions and garlic well. Add in the chickpeas toss.
Add in the quinoa and mix everything together evenly. Let it cook for a few minutes until the quinoa is heated through. Add a large handful of spinach and the juice of the other half of the lemon and toss well until the spinach has wilted.