2 cups of water

1 Cup of Quinoa

1 15 oz can of garbanzo beans, drained

3 Tbsps. or one lemon, lemon juice

5 Tbsps. of olive oil

2 garlic cloves crushed

1 small onion thinly slices

2 carrots peeled and chopped

7 leaves of Swiss Chard (1 bunch) – may substitute Kale

2 garlic cloves, chopped

2 Tsps. of cumin seeds

1 Tsp. of Turmeric

1 Tsp. of paprika

1 Tsp. of kosher salt

Feta cheese crumbles

  

Step One: 

In a medium pot add 2 cups of water and 1 cup of quinoa.  Stir.

Cover with lid and cook for 16 minutes.
Step Two:

Pour un-drained garbanzo beans into a bowl, add juice of one

lemon (3 tbsps.), 2 crushed garlic cloves, 3 tbsps. of oil; let
marinate while preparing rest of recipe.
Step Three:

Chop onions, peel and chop carrots, peel Swiss chard leaves from
stems.  Cut stems into small ½ inch slices.  Roll leaves and cut.
Step Four:

Add 2 Tbs. (remaining) olive oil to large pot, add onions, chopped garlic and
carrots.   When onion gets a little soft, add cut Swiss Chard stems.   Add: 2 tsp
cumin seeds, 1 tsp paprika, and 1 tsp turmeric, and 1 tsp kosher salt.  Cook another
5-7 minutes until carrots and Swiss Chard stems are soft.

Step Five:

Add chopped Swiss Chard leaves.  Put about ¼ cup of water in pan
and cook on for about 5 minutes. 
Step Six:

When Swiss Chard leaves are wilted, pour in Garbanzo Beans marinade.  Add
cooked quinoa and stir.  Serve and top with Feta cheese crumbles. Enjoy.