Mediterranean Quinoa and Chickpeas

We are back home in Michigan after spending Memorial Day Weekend with my family in Chicago. It was so nice to simply relax, cook, dance and laugh all weekend long after several weeks of quarantine. It's the longest we've ever gone without seeing another family member. I will forever treasure the memories of us turning up the music on the back patio while Aadil stomps his feet and dances, or when he says "Bubbles" and gets so excited to pop them all around him. As always, our weekend together was packed with fantastic food. Whenever we get together, we eat! From the moment we arrived, the table was set for tea time with pakoras, chocolate cake and more. We had my mother-in-law's falafel, shakshuka, Amar's Masala Mac and Cheese and fresh baked bread. After weeks of cooking at home during the quarantine, I was craving something different for lunch when we return to Michigan. I've always loved Greek and Mediterranean ingredients. The mix of fresh tomatoes, spinach and feta is one of my favorite combinations. We had chickpeas, quinoa and vegetables at home so Amar made the perfect lunch for us with this warm Mediterranean Quinoa and Chickpea dish. It combines Indian spices with Mediterranean flavors to create a light, fresh and flavorful meal. The spices add depth to the grains and the vegetables are warm and nourishing. Leftovers were great for dinner. It would also taste great stuffed inside a pita or rolled into a wrap. Enjoy!

Ingredients:

• Three-fourths a cup of uncooked quinoa

• One 30-ounce can chickpeas

• One cup chopped spinach

• One diced roma tomato

• One medium diced red onion

• Two tbsp olive oil

• Two tsp cumin seeds

• 1/4 tsp hing

• Two tsp turmeric

• Two tsp red chili powder

• Two tsp salt

• One tablespoon oregano

• One tbsp garlic powder

• One tbsp onion powder

• Two capfuls lemon juice

• Handful of fresh basil

• Yogurt to garnish

• Diced green onion

• Feta

How to make the Quinoa and Chickpeas:

1. Prepare quinoa according to instructions on package (generally 1 cup quinoa + 2 cups water, bring to a boil, simmer until ready).

2. Heat up two tablespoons olive oil.

3. Add cumin seeds and let sizzle for 15-20 seconds.

4. Add hing and turmeric.

5. Add bell peppers and onions. Let simmer for a few minutes.

6. Add cooked quinoa, chickpeas, onion powder and garlic powder. You can also substitute a few fresh garlic cloves.

7. Add red chili powder, salt, spinach and lemon juice. Stir and mix everything together well.

8. Top with fresh basil, chopped tomatoes and oregano.

9. Garnish with a spoon of plain yogurt or handful of feta and green onion (add serranos or other peppers finely diced if you'd like to enjoy it Amar-style). Get ready to consume the fresh flavors of Spring!