This simple salad is a great way to use up fresh produce, and is endlessly adaptable to what’s in season. The cooking directions below yield al dente quinoa that has a nice bite. If you prefer yours more fluffy, increase the water to 3 cups.
1 yellow onion, diced 1 – 2 tablespoons curry powder 1 teaspoon garam masala 1/2 teaspoon garam masala 2/3 can full fat coconut milk 1 10-ounce can diced tomatoes with chiles, such as Rotel 1 4-ounce can diced green chiles 2 15-ounce cans chickpeas (1 cup dried chickpeas if making from scratch)
If making your chickpeas from scratch, cook them first, drain, and set aside.
In a large sauce pan, saute the diced onion in a scant amount of oil. Add the rest of the ingredients, including the chickpeas, to the pot. Simmer over medium heat, stirring occasionally to prevent sticking, until the chickpeas are heated through. Season to taste with salt and pepper. Serve over rice or quinoa.