High protein from chickpeas and quinoa makes this dish a wonderful protein source for vegetarian sportspeople.

Marion / MondoMio
Healthy! Especially if you eat exclusively vegan you benefit from the high quality protein that quinoa and chickpeas provide together.
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Prep Time 30 mins
Course main course
Servings 2


  • 1/3 cup quinoa
  • 1 shallot
  • 1 small piece of ginger
  • 1 clove garlic
  • 1 can chickpeas (canned or jarred), small
  • 1 kohlrabi
  • 1 carrot
  • 2 tbsp sesame oil
  • 1/8 cup cashews
  • 2/3 cup coconut milk
  • 1 tsp lime juice
  • 1/2 tsp hot curry powder
  • salt, pepper
  • 2 cups cauliflower
  • 1 bunch bunch coriander greens
  • 1 tbsp black sesame seeds


  • Wash the quinoa and cook with double the amount of salted water until soft, about 15 minutes, drain and set aside.
  • Peel and finely chop the shallot, ginger and garlic. Drain chickpeas in a colander. Clean and wash kohlrabi and carrot. Peel and dice kohlrabi, slice or shave carrots.
  • Heat 1 tablespoon oil in a frying pan or wok, sauté shallots, ginger and garlic. Add kohlrabi cubes and carrot slices and sauté for 5 minutes. Add cashews and chickpeas and sauté for another 5 min. Add coconut drink and lime juice. Season to taste with curry, salt and pepper.
  • Clean cauliflower, wash and grate on a coarsegrater. Wash cilantro greens, shake dry and chop plucked leaves. Heat remainingoil in a pan, add cauliflower and sauté for 3 minutes. Mix in quinoa, cilantroand sesame seeds and season with salt and pepper. Serve with the curry.
Keyword Vegetable Chickpea Curry Cilantro Cauliflower Quinoa
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