In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised chickpeas and carrots with quinoa and yogurt

Gluten-Free, Lean & Clean, Mediterranean, Diabetes-Friendly, Soy-Free, Vegetarian

2 Servings, 590 Calories/Serving

20–35 Minutes

Warming spices and cooling yogurt adorn this easy vegetarian quinoa and chickpea dish, bringing it into balanced, delicious harmony.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup rainbow quinoa
1 or 2 organic carrots (about 6 ounces total)
1 organic yellow onion
1 cup cooked chickpeas
Sun Basket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
1 cup diced tomatoes
3 tablespoons dry-roasted almonds
4 or 5 sprigs organic fresh cilantro
½ cup organic Greek yogurt

Nutrition per serving

Calories: 590, Protein: 23g (46% DV), Fiber: 16g (64% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 5mg (2% DV), Sodium: 180mg (8% DV), Carbohydrates: 70g (23% DV), Total Sugars: 15g, Added Sugar: 0g (0% DV).
Contains: Milk, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the quinoa

Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the vegetables.

Prep the vegetables

Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then crosswise into 1-inch pieces.
Peel and coarsely chop enough onion to measure 1 cup [2 cups].
Rinse the chickpeas.

Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots and onion and cook, stirring occasionally, until starting to soften, 3 to 5 minutes.
Stir in the chraime spice blend and cook until fragrant, about 30 seconds. Add the chickpeas, tomatoes, and ½ cup [¾ cup] water and season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook until the vegetables are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the garnishes and the yogurt dressing.

Prep the garnishes; make the yogurt dressing

Coarsely chop the almonds.
Coarsely chop the cilantro.

In a small bowl, stir together the yogurt and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the quinoa to individual bowls and top with the vegetables and sauce. Dollop with the yogurt dressing, garnish with the almonds and cilantro, and serve.

Kids Can!

Rinse the quinoa.
Measure the water for the quinoa.
Measure the onion.
Rinse the chickpeas.
Stir the yogurt dressing.