Ingredients

• 3 tbsp. Three Farmers Camelina Oil
• 2 tsp Splendor Gardens chili powder
• 1 1/2 tsp Splendor Gardens smoked paprika
• 2 tsp cumin
• 2 tsp garam masala
• 2 tsp Premala's red curry powder
• 1/4 tsp red pepper flakes
• pinch black pepper
• 1 Spring Creek Gardens medium onion, sliced thin
• 1 Grandora Gardens red bell pepper, sliced thin
• 3-4 cloves garlic, chopped
• 1" cube fresh ginger, chopped
• 1 red or green chile, seeded and sliced
• 4 cups cooked Norquin quinoa
• 3 cups cooked Diefenbaker Seed Processors chickpeas
• 1 can diced tomatoes
• 4 cups Floating Gardens fresh spinach leaves, loosely packed
• 1/2 tsp salt

Directions

Heat the oil on medium low in a wok or a large cooking pot. Add the spices and let them simmer for 2-3 minutes. Turn the heat down if they start to burn. Prep the onion, peppers, garlic, and ginger.

Add the onion and raise the heat to medium. Cook, stirring frequently, about 3 minutes. Add the garlic, ginger, and peppers and stir fry for about a minute. Add the quinoa and stir fry for another minute.

Add the chickpeas and cook, stirring frequently, for about 2 minutes. Stir in the tomatoes. Fold in the spinach and cook, stirring frequently, for about 2 minutes. Add the salt and stir fry another minute.