Vegan Quinoa-Chickpea Stir Fry

Tonight I made an altered version of a quinoa stir fry that I've made before. I realized after grocery shopping that I'd forgotten to get a protein for the stir fry, but then I remembered I had chickpeas at home. I wasn't entirely sure they would work, but they ended up being a delicious addition! I also found this sample packet of roasted hemp seeds that I'd picked up at a natural food store a while back:

More protein, and added crunch! I tossed the whole packet in to a large frying pan, which also contained the following:

A little less than 1 lb. pre-chopped, mixed stir-fry vegetables from Whole Foods (I cheated, and I'm glad)
1/2 white onion, chopped
1 large carrot, sliced into rounds
1 can cooked chickpeas
1 c. frozen organic peas
2 c. cooked, whole grain quinoa
About 4 strands (whatever you call them) of scallion, chopped
Organic sesame seed oil, 2-3 tbsp.
Braggs Liquid Aminos, about 1 tbsp.
Few shakes each cumin, paprika, turmeric, Mr. Pepper (original blend)
And the above-mentioned roasted hemp seeds, 1.1 oz.

I first got the quinoa going in my rice cooker, then, when it was closed to finished (about 15 mins. or so), I got the pan heated and oiled and dumped all the other ingredients in. Once the carrots and broccoli/cauliflower pieces (the toughest pieces in the mix) looked cooked enough, I turned down the heat and added the quinoa, which had just finished cooking. I stirred everything together, adjusting the seasoning as needed, and came out with this dish:

It was more delicious than I was prepared for! The texture of the chickpeas and the crunch hemp seeds--two ingredients I initially hadn't planned to include--really made the dish. The biggest challenge was not eating too much. While it's healthy, it's very filling, and I tend to eat faster than my stomach can tell me I'm full. Overall, though, this one was a winner (if I do say so myself).

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