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Yellow Tadka Dal with Quinoa & Chickpeas

Yellow Tadka Dal with Quinoa & Chickpeas

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This simple vegetarian Indian dish is so protein and fiber packed that it’s sure to fill you up after full, active day. Plus, it uses a shelf-stable pouched meal making it a convenient camp meal option.

Trader Joe’s is my jam while living on the road and shopping for camping trips. They’re pre-made….everything is delicious and usually low-cost. They’re “Indian Fare” pouches are one of my go-to’s. D (short for Dalton, my husband) and I seemed to always have them on hand while on the road.

Cooking vegetarian meals while camping has some advantages. Without needing to store raw meat, I’m less concerned with food safety and they can be a little more economical than meat-containing recipes.

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Yellow Tadka Dal with Quinoa & Chickpeas

Serves 2

1 pouch TJ’s Indian Fare (Yellow Tadka Dal or Madras Lentils)
3/4 c quinoa
1 1/2 c water
1/2 large onion, diced
3 c lightly packed greens (spinach, kale, chard, mustard greens, etc.)
1 can chickpeas, drained
1 tbsp olive oil

Beta
In a medium pot, combine 1 1/2 c water and 3/4 c quinoa. Bring to a boil, then reduce heat to a simmer, place the lid on the pot and cook for 7-10 min, until liquid is absorbed. While quinoa cooks, heat the skillet to medium-high heat and add olive oil. Once shimmering, add the onions. Cook, stirring occasionally until translucent (about 5-7 min). Add the greens and cook until wilted, then add the beans and pouch. Gently mix until combined and heat thoroughly. The quinoa and skillet should be finished around the same time. Serve immediately and enjoy!


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