Savory Coconut Curry Quinoa Bowl

This vibrant Savory Coconut Curry Quinoa Bowl offers a delightful blend of creamy coconut milk and aromatic spices, making it a satisfying and wholesome vegan dish. The nutty quinoa serves as a perfect base, while the addition of chickpeas and spices provides protein and depth of flavor. It's an appealing choice for anyone seeking a vegetable-free vegan meal that doesn't compromise on taste.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth (or water)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a medium saucepan, combine the rinsed quinoa, coconut milk, and vegetable broth. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a separate skillet, heat olive oil over medium heat. Add the chickpeas and sauté for about 5 minutes until they are slightly golden.
4. Stir in the curry powder, turmeric, cumin, soy sauce, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to become fragrant.
5. Once the quinoa is done, fluff it with a fork and add it to the skillet with the chickpeas. Mix well to combine all ingredients.
6. Serve hot, garnished with fresh cilantro if desired.