Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, chopped
- 1 cup uncooked quinoa
- 1/2 cup white beans
- 2 cups crushed tomatoes
- 1/4 cup water or vegetable stock
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp pomegranate molasses or maple syrup
- Pinch of cayenne pepper
- Salt and pepper to taste
- Fresh cilantro, for topping
Instructions
- Cook the quinoa according to package directions and set aside.
- In a skillet, heat the oil over medium-high heat. Add onions and garlic, sauté for about 2 minutes.
- Add the chopped red pepper and cook for another 3–4 minutes until softened.
- Lower the heat to medium and stir in the cooked quinoa, white beans, crushed tomatoes, water or stock, and all spices including maple syrup, cayenne, salt, and pepper.
- Simmer the mixture for about 10 minutes on low heat, stirring occasionally to let the flavors combine.
- Taste and adjust seasonings as needed, then garnish with fresh cilantro before serving.
Notes
- Substitute chickpeas for white beans for a different texture and flavor.
- For a richer taste, add roasted eggplant or zucchini.
- To make it oil-free, sauté the veggies in vegetable stock instead of oil.
- Serve with warm pita, crusty bread, or a drizzle of tahini for extra creaminess.
- This dish tastes even better the next day after the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Simmering
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
