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Turmeric Ginger Chickpea Stir-Fry with Quinoa Noodles
Quick & easy turmeric ginger chickpea stir-fry with quinoa noodles. Packed with plant protein, anti-inflammatory spices, and vibrant veggies for a healthy dinner!
Looking for a quick and easy dinner that is both nutritious and delicious? Our Turmeric Ginger Chickpea Stir-Fry with Quinoa Noodles is the perfect solution! This dish is packed with plant-based protein, thanks to hearty chickpeas, and it features the anti-inflammatory benefits of turmeric and ginger. Not only does this meal come together in a flash, but it also highlights fresh, colorful vegetables that provide essential vitamins and minerals.
Embrace the unique combination of quinoa noodles and a spice-infused stir-fry sauce that will tantalize your taste buds. This recipe is a great choice for anyone looking to incorporate more plant-based meals into their diet without sacrificing flavor or satisfaction. It's a wholesome, vibrant dinner that celebrates the goodness of whole foods and clean eating.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Chinese
Quick & easy turmeric ginger chickpea stir-fry with quinoa noodles. Packed with plant protein, anti-inflammatory spices, and vibrant veggies for a healthy dinner!
Ingredients
- • quinoa noodles: 8 ounces
- • canned chickpeas, drained and rinsed: 1 can (15 ounces)
- • red bell pepper, thinly sliced: 1 large
- • carrots, julienned: 2 medium
- • broccoli florets: 2 cups
- • fresh ginger, grated: 1 tablespoon
- • garlic, minced: 2 cloves
- • ground turmeric: 1 teaspoon
- • low-sodium soy sauce: 3 tablespoons
- • sesame oil: 1 tablespoon
- • lime, juiced: 1
- • green onions, chopped: 2
- • fresh cilantro, chopped: 1/4 cup
- • sesame seeds: 1 tablespoon
Instructions
- 1 Begin by cooking the quinoa noodles according to the package instructions. Once cooked, drain and set them aside.
- 2 In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- 3 Add the sliced red bell pepper, julienned carrots, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.
- 4 Stir in the chickpeas, turmeric, and soy sauce. Cook for another 3-4 minutes, allowing the chickpeas to be coated in the spices and warmed through.
- 5 Add the cooked quinoa noodles to the skillet, tossing everything together to combine. Squeeze the lime juice over the stir-fry and mix well.
- 6 Remove the skillet from heat and garnish with chopped green onions, cilantro, and sesame seeds before serving.
Serving Suggestions
- • Serve your Turmeric Ginger Chickpea Stir-Fry with a side of steamed edamame or a simple cucumber salad for added freshness. For a beverage pairing, consider a chilled green tea or a light kombucha to complement the vibrant flavors of the dish. A sprinkle of crushed red pepper flakes can add an extra kick for those who enjoy some heat. This dish is perfect for a quick weeknight dinner, offering a balance of protein, fiber, and essential nutrients. Adjust the seasoning to your taste, and feel free to add extra veggies or a drizzle of hot sauce for a personalized touch.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the stir-fry in a skillet over medium heat, adding a splash of water or broth to restore moisture if needed. Avoid microwaving to preserve the texture of the vegetables and noodles.
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