If you want something light yet flavorful, this Chickpea Salsa Quinoa Rice is perfect for you! Plus, it's super easy to make with only 8 basic ingredients!
60mlquinoaI use a mixture of white and red quinoa (1/4 cup)
180mlwater(3/4 cup)
2Tbspsalsa
1/4tspground cumin
1/8tspground coriander
40gcooked chickpeas
For a more sophisticated version:
1tspextra-virgin olive oil
1garlic cloveminced
1/4onionsliced
30gcarrotjulienned
1/2tspcoarsely ground black pepper
Ahandful of fresh coriander
2tspketchupoptional
Instructions
Basic steps:
First, rinse the rice and quinoa. And then add them together with salsa, ground cumin, ground coriander, and cooked chickpeas in the pot.
Give it a few gentle stirs, then let it soak for at least 15 minutes.
Cook it in a rice cooker. I use the traditional one in Taiwan. Add 180 ml (1 rice cup) of water to the outer pot.
Once it finishes cooking, let it sit for 10 minutes before opening the lid. Then use a spoon to loosen it up.
Depending on the salsa you use, you might want to taste and add salt if you feel like it. Add the chopped fresh coriander and stir all together before serving.
Bring it to another level:
Heat a non-stick pan over meidum heat. Once the pan is heated, add olive oil, sliced onion, minced garlic, and julienned carrots. Stir and cook until the onions are soft and slightly caramelzed.
Then add the cooked salsa-quinoa rice into the pan, stir them together evenly. Add water or vegetable stock if it's too dry in the pan. Cover and let it sit for about 3 minutes.
Finally, add the chopped ffresh coriander and ketchup if you like. Enjoy!
Notes
Store: Store the leftover in an air-tight container in the fridge for 3~4 days. Save the fresh coriander before serving if you make it ahead.