Silverbeet, Chickpea and Quinoa Dish

Great for breakfast, lunch and dinner.28425_l

Large bunch of silverbeet

Olive oil

3 cloves garlic crushed

2 long red chillis (3 if you like it warmer) chopped finely

800g of cooked chipeas

2 cups cooked quinoa

Salt and pepper to taste


– Cut stems from the silverbeet and slice into 1cm pieces, wash well and drain.

– Stack the leaves on top of one another and slice into fine ribbons. Rinse, drain and keep aside.

– Heat 2 tablespoons of cooking oil (I recommend coconut) and add the stalks. Stirfry for  five minutes or until they begin to soften.

– Add the leaves and cook until wilted. Tip the silverbeet into a colander and drain off any excess fluid.

– Mean while heat a bit more oil and add the garlic and chilli, fry for 1 minute then add the chickpeas. Add the quinoa and stirfry for 1-2 minutes until heated, then add the silverbeet and mix through.

– Season to taste and drizzle some olive oil over to serve.

Enjoy x

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