low carb quinoa

Curried Chickpea with Quinoa

I love rice so much! However, my health does not jive with the food that I wanted to eat. I just recently got diagnosed with high cholesterol having an LDL of 199, which is pretty extreme. As per doctor’s order, I have to stay on a low-carb diet. I still cook without restrictions for my growing kids; but, I am starting to incorporate healthy ingredients, and menu to the table, so I don’t have to cook twice. The key to this though is meal preparation. It makes it easy for me to prepare 2 separate dishes on some days.

Few months ago, my sister introduced me to quinoa and I become so addicted. In fact, it does taste better than rice! I use it for salads, and of course rice-substitute. Quinoa is actually considered as ” The Supergrain of the Future” according to Forbes. Aside from being one of the most protein-rich foods, it is also packed with fiber. As a matter of fact, each cup of cooked quinoa has 8 grams of protein and 5 grams of fiber. So, goodbye white rice, and hello quinoa!
Here is one of my favorite recipes from my sister. It tastes good, and becomes a quick hit to my family
TRY IT AND LET US KNOW!  DID YOU ENJOY THIS DISH?  Tell us in the comments below and share this recipe with your family and friends. Or check out our other recipes here.
low carb quinoa
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5 from 1 vote

Curried Chickpea with Quinoa

Quinoa is a healthier alternative to rice because it is rich in protein and low in bad cholesterol.
Course Main Course
Cuisine American
Keyword cookie pan, low carb, quinoa
Prep Time 30 minutes
Cook Time 11 minutes
Servings 4


  • 1 cup pre-rinsed quinoa
  • 1 can chickpeas rinsed well
  • 1 piece medium onion diced
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1/4 tsp salt You can also use Bragg seasoning blend or Mrs. Dash
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tbsp garlic minced


  • Cook the quinoa. Check the cooking procedure at the back of the packaging. I normally cook 1 cup of quinoa to 2 cups of water using a rice cooker. Set aside.
  • Heat a cast iron skillet. Using 1 tbsp of olive oil, sauté onions until translucent, then add the minced garlic.
  • Add chickpea, and seasoning according to your taste. Stir occasionally for 10 minutes. Serve immediately on top of your quinoa.


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