Spicy Chickpea Quinoa Wraps
1 head Boston lettuce, rinsed and leaves removed for wraps
1 Tbsp olive oik
1 sweet onion, diced
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
15 oz can chickpeas, rinsed and drained
2 tsp of curry powder (or more if you live in my house and there can never be too much curry)
1/8 tsp cayenne (omit to avoid the heat, or if your curry powder is already on the spicy side)
15 oz can fire roasted tomatoes (you can also toss in some quartered cherry tomatoes too)
1 cup cooked quinoa
Plain Greek yogurt or reduced fat sour cream for serving
Cook quinoa to package directions while you prepare the filling.
In a skillet, heat olive oil over medium high heat. Add in onion and saute for 2-3 minutes or until onion is translucent. Add in garlic & ginger and cook for an additional 1-2 minutes.
Stir in chickpeas, curry and cayenne (optional) and stir to fully coat. Pour in can of tomatoes, including any liquid and stir to fully blend. Bring mixture to a low simmer, remove from heat and stir in quinoa. Allow to rest for a minute or two.
Serve a scoop of the curried quinoa mixture in each lettuce wrap, and top with a dollop of plain Greek yogurt or reduced fat sour cream, if desired.
Inspired by the Ridiculously Easy Curried Chickpeas & Quinoa from Fat Free Vegan.