Curried Spinach Chickpeas + Quinoa

When Kyle and I first moved to Chicago we were very hesitant to try ethnic foods. That all changed when we became friends with AJ and Luke from Kyle's rugby team. Both have Indian roots and cultured palates. Once they found out that we had your usual "Hoosier Palate" they invited us to India House in downtown Chicago for some of the best Indian food in the city. From that day forward, I have found a love for Indian cuisine and curry (not the spicy stuff, though!)

I guess rugby guys do dress up every once in a while.
{AJ and Luke at the rugby banquet}

Thanks to AJ and Luke, I've also been experimenting with curry at home. On Monday, I made one of Kyle's favorite vegetarian meals, Curried Spinach Chickpeas with Quinoa. (This inspiration originally came from Cooking Light, but I've added an even healthier twist) Those who know Kyle may find it hard to believe that he would eat vegetarian, but he does a couple nights a week mostly because I only eat meat once or twice a week (I not really fond of meat).

This meal is delicious and filled with protein. For those of you who have not tried quinoa, I highly suggest it. It's a high protein grain, naturally gluten free, and a "smart carb" aka it has a low glycemic index and won't spike your blood sugars. Combine that with chickpeas that are filled with fiber and protein, and you have a well rounded meal high in protein and fiber that will fuel your body, mind, and stomach.

                                             Curried Spinach and Chickpeas with Quinoa
                                                                       Serves 4
Ingredients
1 Medium Yellow Onion, chopped
1 Garlic Clove, minced
1 T Extra Virgin Olive Oil
1 15oz can of chickpeas/garbanzo beans (low sodium), rinse well
1.5 tsp Curry Powder
1 15oz can diced tomatoes (no sodium added), do not drain
1/2 C Water
2 C Spinach
1 C Qunioa
3 C Water

Get Cookin'
1. Saute the garlic and onion in the olive oil for 5 minutes until the onions become translucent. Be sure to stir often so the garlic does not burn.
2. Add the curry powder and diced tomatoes, simmer for 5 minutes.
3. Add the chickpeas and 1/2 C water and bring to a boil. Let simmer for 5 minutes
4. Add the spinach and continue cooking until the spinach has wilted down.
5. Season with salt and pepper to taste.
6. In a separate pot, bring 1 C of Quinoa and 3 C of Water to boil, then reduce to a simmer to cook the quinoa. The quinoa should be fully sprouted and cooked in 10-15 minutes. Season with salt and pepper to taste.
7. Serve the chickpea mix over the quinoa and starting fueling strong!