Quinoa & Chickpeas

We had dinner at my brother and sister in-law's house last weekend and, as always, the food was not only delicious but healthy. They are a vegetarian family that cooks with almost all fresh vegetables and fruit, as well as a variety of whole grains, all of the time. And they do it really, really well. We had a fresh salad with beets and endive from Martha Stewart with my sister in-law's own quinoa creation:

Quinoa & Chickpeas

serves 3

One cup of quinoa and two cups water in pot.

Cook for about 15 minutes bringing to a simmer and then turning down the heat.

Add one can of chickpeas (drained) and one can of drained diced tomatoes (diced) with minced garlic OR cooked fresh tomatoes with minced garlic (1 clove) in a saucepan and drain a lot of juice before mixing with quinoa and chickpeas.

Add about half to three-fourths teaspoon of cumin or to taste and then salt and pepper to taste.

Add a sprinkling of coriander.

Add a little grated parmesan.

Dollop of sour cream on the side (optional, but I highly recommend it).

Thanks, Abigail! I can't wait to make this a weekly staple!