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quinoa chickpea curry pinwheels

Quinoa Chickpea Curry Pinwheels

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Fusion
Servings 16 pinwheels

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Fork or potato masher
  • 1 Skillet
  • 1 Spatula
  • 1 Baking sheet
  • 1 sheet parchment paper
  • 1 pastry brush
  • 1 Rolling Pin optional

Ingredients
  

  • 1/2 cup quinoa rinsed
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion finely diced
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon curry powder mild
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes optional
  • 1 15-ounce can chickpeas drained and rinsed
  • 1/3 cup plain Greek yogurt or coconut yogurt
  • 2 tablespoon fresh cilantro chopped
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 2 large flour tortillas 10-inch
  • 1/2 cup baby spinach chopped
  • 1/4 cup shredded carrots
  • 1 large egg beaten (or 1 tablespoon water for vegan seal)
  • 1 teaspoon sesame seeds optional

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine quinoa and water in a saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes until tender.
  • Remove quinoa from heat, fluff with a fork, and let cool for 5 minutes.
  • Heat olive oil in a skillet over medium heat and sauté onion for 3 to 4 minutes until translucent.
  • Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
  • Stir in curry powder, cumin, turmeric, and red pepper flakes and toast for 30 seconds.
  • Add chickpeas to the skillet and cook for 2 minutes, then lightly mash about half with a fork for texture.
  • Transfer the chickpea mixture to a bowl and fold in cooked quinoa, yogurt, cilantro, salt, and black pepper.
  • Lay a tortilla on a board and spread half the filling evenly, leaving a 1-inch border on one edge.
  • Scatter half the spinach and shredded carrots over the filling.
  • Brush the border with beaten egg (or water) to help seal.
  • Roll the tortilla tightly toward the sealed edge to form a log and repeat with the second tortilla.
  • Wrap logs in parchment and chill for 10 minutes to firm for cleaner slicing.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  • Slice each log into 1-inch pinwheels and place cut-side up on the prepared sheet.
  • Brush tops lightly with remaining egg and sprinkle with sesame seeds if using.
  • Bake for 8 to 10 minutes until edges are lightly crisp and golden.
  • Cool on the sheet for 5 minutes before serving.

Notes

For best results, cook quinoa slightly al dente to avoid soggy pinwheels, and let the filling cool before rolling so the tortillas stay sturdy; adjust curry heat with more or less red pepper flakes, swap Greek yogurt for coconut yogurt to keep it dairy-free, and use gluten-free tortillas if needed; to make ahead, roll and chill the logs up to 24 hours, then slice and bake just before serving; leftovers reheat well in a 350°F (175°C) oven for 6 to 8 minutes, and you can add extras like finely diced bell pepper or peas without overstuffing to maintain tight rolls.
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