Power Purple Potato-Garbanzo Bean-Kale Quinoa

I had a purple potato left from last week and it was begging to be eaten. So, I made sure that happened. I hadn’t made quinoa in a while and figured the two would be a good mix. This is a great meatless monday dish 😉

When I cook, I usually throw things together and hope for the best. Success. Here I sautéed potatoes with garlic and ginger, then added quinoa, tomatoes, garbanzo beans and water. I made a LOT and have been eating it all week at work on top of arugula. BOMB.

Here’s how to make this concoction…


  • Olive oil spray
  • 3 cloves garlic, crushed
  • 1 Tbsp crushed fresh ginger (you can find this in the produce isle in a jar or bottle)
  • 1/4 C chopped green onions
  • 2 medium purple potatoes cut into cubes. (Leave the skin on, it has good fiber. And, if you can’t find any purple potatoes, a large sweet potato works)
  • 1/4 C chopped cilantro
  • 1 14oz can diced tomatoes
  • 1 15oz can chickpeas, rinsed
  • 1C quinoa, rinsed
  • 1 lime, juiced
  • 1tbsp chili powder
  • 1 1/2 C water


  1. Spray a large sautee pan with olive oil spray.
  2. Heat pan on high heat. Add garlic, ginger and green onions.
  3. Add purple potatoes and sautee for about 10 minutes, stiring often
  4. When potatoes are slightly soft, add cilantro, tomatoes, chickpeas and stir for 1-2 minutes.
  5. Add quinoa, lime and chili powder to pan along with water and stir.
  6. When mixture begins boiling, reduce to a simmer and cover.
  7. Continue to simmer until quinoa is cooked, about 20 minutes or when quinoa is translucent
  8. Serve with lime and cilantro if desired.

Finished product!

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