1 tsp basil pesto (you may wish to make your own or choose a jar version)
½ cup canned chickpeas
Pinch salt
Pinch black pepper
¼ tsp sumac
1 tsp olive oil (extra virgin)
½ pack cooked stir fry rainbow vegetables (approx. 150g) (or include a mix of white cabbage, red cabbage, carrot, corn, spinach and red onion)
½ cup cooked quinoa
In a pan, add 1 tsp of basil pesto, chickpeas, salt, pepper, and sumac seasoning. Stir for 1 minute and set aside.
In a pan, add 1 tsp of olive oil and rainbow stir fry mix and stir for 2 minutes.
Place stir fried vegetables on the base of the bowl/container, top off with ½ cup of boiled quinoa, then chickpeas and sprinkle on top coriander on top. Serve with a wedge of lemon.
Tips: Use red beans instead of chickpeas for some protein, or add some firm tofu
