Ingredients

1 Tbsp avocado oil (or your favorite oil)

1/2 medium sized red onion diced

1 small sweet potato diced

2 cloves garlic chopped finely (most grocery stores have chopped garlic available)

1 jalapeno diced small (remove seeds)

1 Tbsp fresh grated ginger

2 Tbsp garam masala

1/4 tsp cayenne pepper (if you like spice)

1 cup dried quinoa

1 3/4 cup low sodium vegetable broth

1 14 oz can organic chickpeas

1 14 oz can diced tomatoes

1 1/2 tsp sugar (use coconut sugar if available)

salt and pepper to taste

chopped cilantro and fresh lime to taste

Instructions

1. Preheat a sauté pan or pot to medium heat with oil. Sauté the onion, garlic, sweet potato and jalapeño for approximately 5 minutes.
   
   
2. Add garlic and ginger and toast for approximately 2 minutes.
   
   
3. Add Garam Masala and quinoa and toast for approximately 3 minutes.
   
   
4. Season with salt and pepper. Add the tomatoes, chickpeas and sugar.
   
   
5. Add the vegetable broth and bring to a boil.
   
   
6. Reduce the heat to low and cover. Cook for 20 minutes.
   
   
7. Turn the heat off and allow to sit for 5 minutes before serving.
   
   
8. Finish with a sprinkle of cilantro and a squeeze of fresh lime.