Quinoa and chickpea salad

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2 small onions

1 carrot

1 handfull peas

2 cloves of garlic

1 handfull champignons

1 small can tomatoes

1 big can chickpeas

1 teaspoon Harissa paste

1 stick cinnamon

3 Tablespoons Joghurt

Paprika  powder

1 spring onions for decoration

fresh lemon

1 tablespoon olive oil

one cup cooked Quinoa


Cut the carrot, onions, garlic and mushrooms in 2 cm big pieces. Heat Olive oil in a pot and stir the vegetables with the spices and fry for about 5 minutes. Ad the canned tomatoes and chickpeas and simmer for another 10 minutes.

Ad a handful of green peas and the joghurt and stir. Let it heat for another 2 minutes.

Ad the cooked Quinoa.

Ad salt and pepper as you like.

Serve in a bowl with some Joghurt and cut spring onions. Sprinkle some fresh lemon juice on top.


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