Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

I love a good fridge clean out. It always produces some of my favourite meals. Opening the refrigerator door, scanning shelves and drawers for ingredients that will make up your meal. It just gets you creative juices flowing - know what I mean? I've put together a quick list of some of my lunchbox grocery list staples.

Today’s lunchbox lesson:

  1. Always keep a can of chickpeas, black beans or any beans stocked (great source of protein)
  2. Don’t overthink it. Find your grain (brown rice or quinoa)
  3. Frozen veggies like Edamame are always a great lunchbox filler. You can snack on them or add to your lunch bowl.
  4. Stock up on fresh veggies that taste great cooked or raw. Carrots, celery, cherry tomatoes, snap peas.
  5. Add your fat i.e. Olive oil, avocado oil, cashews, almonds, cheese.

Today's lunchbox creation is a bowl of KUNG PAO CHICKPEAS AND QUINOA . I’m ready to devour this and maybe you should go and get yourself some lunch because this bowl was made for one :) Sorry no sharezies.

  Photo Description: Kung Pao Chickpeas, quinoa, edamame, avocado, carrots, cashews, sesame seeds in a round white bowl placed on top of a white and grey striped tea towel with a silver fork to the right of the plate.

Photo Description: Kung Pao Chickpeas, quinoa, edamame, avocado, carrots, cashews, sesame seeds in a round white bowl placed on top of a white and grey striped tea towel with a silver fork to the right of the plate.

 KUNG PAO CHICKPEAS AND QUINOA LUNCH BOWL

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

For the Quinoa

1 cup quinoa, rinsed
2 cups chicken broth
1 cup frozen shelled edamame

For the Chickpeas

2 tbls Avocado Oil
2 tsp garlic, minced
2 tsp fresh ginger, grated
1 tsp Sesame Oil
1/4 cup chopped unsalted cashews

Chickpea Sauce:

1 tbls Soy Sauce
1 tbls Rice Wine Vinegar
1 tbls Red or White Wine Vinegar
1 tbls Honey
2 tsp Red Pepper Flakes
1/4 cayenne pepper
1 tbls Cornstarch
1/2 tsp Salt

Garnish

Sesame seeds
Carrots
Avocado
Chopped scallions (optional)

DESCRIPTION

  1. Pour chicken broth into a pot and bring to a boil. Add quinoa and edamame, lower heat, cover, and simmer for 15 minutes

  2. Make the sauce by combining the soy sauce, rice wine vinegar, honey, red pepper flakes, cayenne, cornstarch and salt. Set aside.

  3. Heat 2 tbls of avocado oil in a pan. Drain, rinse and add the chickpeas to the pan. Cook, stirring occasionally until heated threw.

  4. Add the grated ginger, garlic, sesame seed oil and cook for 2 more minutes.

  5. Pour the sauce mixture over the chickpeas, stir and continue to cook for another minute, add chopped cashews toss a few times.

  6. Scoop your cooked quinoa and edamame mix into a bowl, top with cooked chickpeas, add chopped carrots, avocado and sprinkle sesame seeds. Grab a fork and enjoy!

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