Taybat Diet Vegan Breakfast
A nourishing and flavorful vegan breakfast inspired by Middle Eastern cuisine, featuring quinoa, chickpeas, and aromatic spices.
Equipment
- Saucepan
- Skillet
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 cup cooked chickpeas
- 1/2 cup dried apricots
- 1/4 cup toasted almonds
- 1/4 cup fresh parsley
- salt and pepper
- lemon wedges
Instructions
- Combine quinoa and water in a saucepan; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Heat olive oil in a skillet, sauté onion until soft.
- Add garlic, cumin, coriander, turmeric, and cinnamon; toast.
- Stir in chickpeas, quinoa, apricots, and almonds.
- Season with salt, pepper, and parsley.
- Serve warm with lemon wedges.