Recipe of the Week: Veggies, Chickpeas & Quinoa in a Korean Red Sauce


2 cups dried chickpeas (soaked overnight in warm water and 1 tsp baking soda)

4 red potatoes

7 carrots

1 sweet onion

2 C cooked quinoa


2 Tbsp paprika

1 tsp crushed red pepper

1 Tbsp miso (chickpea miso or mellow white miso)

5 Tbsp Liquid Aminos

4 Tbsp mirin

3 Tbsp maple syrup

2 Tbsp rice vinegar

3 tsp crushed garlic

2 Tbsp sesame oil


3 green onions, sliced

sesame seeds


Day 1: Place chickpeas in a bowl and cover with a mixture of warm water and 1 teaspoon baking soda, making sure there is plenty of water in the bowl to allow the beans to expand. Soak overnight.

Day 2: Rinse chickpeas well and add to a slowcooker.

Wash and cut the potatoes, carrots and onion into large bite sized pieces (with or without the skins on the potatoes). Place potatoes and onion into the slowcooker, reserve the carrots.

Make the sauce by combining sauce ingredients in a small bowl. Mix well and pour over veggies and beans, stirring until evenly coated. Cook on high for 5-6 hours, or until desired doneness. About 2 hours in, add carrots.

Serve over cooked quinoa and garnish with sliced green onions and sesame seeds.

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