Ingredients:

1 cup quinoa
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups fresh spinach leaves
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder (adjust to taste)
Salt and pepper to taste
Optional: chopped cilantro and lemon wedges for garnish

Instructions:

Rinse the quinoa under cold water using a fine mesh strainer. This helps remove
any bitter taste.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa,
reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is
cooked and water is absorbed. Remove from heat and let it sit covered for 5
minutes. Fluff with a fork and set aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the diced
onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes until
fragrant.
Stir in the curry powder and cook for an additional minute.
Add the canned diced tomatoes (with their juices) to the skillet. Stir to
combine with the onion, garlic, and curry powder mixture.
Add the drained and rinsed chickpeas to the skillet. Stir well and let the
mixture simmer for about 5 minutes, allowing the flavors to meld together.
Add the fresh spinach leaves to the skillet. Stir until the spinach wilts and
mixes in with the other ingredients.
Season the curry with salt and pepper to taste.
Finally, add the cooked quinoa to the skillet and gently stir until everything
is well combined and heated through.
Serve the Chickpea and Spinach Quinoa Curry hot, garnished with chopped
cilantro and lemon wedges if desired.

This recipe yields a flavorful and nutritious curry that's packed with protein,
fiber, and essential vitamins. Enjoy your homemade creation!