• 16 oz of pre-cooked garbanzos (canned or home-cooked)
  • 4-5 cups of baby kale
  • 2 cups of pre-cooked quinoa
  • 2 cloves of garlic
  • pinch of cumin
  • masala or harissa to taste (you can any dry curry as well)
  • dash of cinnamon
  • dash of dry ginger powder (optional)
  • 1/2 cup onion (optional)
  • jalapeno or red pepper flakes (optional)
  • Salt and pepper to taste


  • Heat a skillet at medium-heat
  • Lightly coat the skillet with olive oil
  • Sauté the onion and garlic until golden
  • Add the pre-cooked garbanzos and mix them together
  • Add the pre-cooked quinoa and gently turn it over  so that it doesn’t stick to the skillet
  • Add all the spices, salt and pepper to taste
  • Add the hot peppers or red pepper flakes (optional)
  • Mix all the ingredients well
  • Top the garbanzo and quinoa with the baby kale
  • Let it cook slowly (you can cover the skillet for faster results) for a couple of minutes
  • Mix it again
  • Serve hot as a main dish

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