Masala Quinoa Bowl (Spiced Quinoa with Chickpeas, Spinach and Yoghurt)

• 1 tbsp Rapeseed oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 2 cloves Garlic
• 15 g Ginger root
• 1 tsp Ground cumin
• ½ tsp Ground turmeric
• 2 tsp Garam masala
• 160 g Quinoa
• 400 g Canned chopped tomatoes
• 350 ml Water
• 240 g Canned chickpeas
• 80 g Baby spinach
• 1 small Lemon
• 120 g Whole milk yogurt
• 10 g Fresh coriander

1. Rinse the quinoa in a colander under cold running water until the water runs clearer, then drain well. Finely chop the onion, and finely grate the garlic and ginger.
2. Heat the rapeseed oil in a saucepan over medium heat. Add the onion and fine sea salt, then cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground turmeric and garam masala and cook for 30 seconds, stirring constantly.
4. Add the quinoa, canned chopped tomatoes and water, then bring to a gentle simmer. Cover and cook on low for 15 minutes, stirring once halfway, until the quinoa is tender and most of the liquid is absorbed.
5. Drain and rinse the chickpeas, then stir them into the quinoa. Cook, uncovered, for 3 to 5 minutes until the chickpeas are hot and the mixture looks thick and spoonable.
6. Take the pan off the heat and fold through the baby spinach until just wilted. Squeeze in lemon juice to taste, then divide between bowls and top each with a spoon of whole milk yogurt and fresh coriander.

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